Keller’s Salmon with Herb Sauce
Buy your parsley and oregano plants at Keller’s Farmstand during our spring Flower & Garden
season, so you can enjoy this recipe all summer long!
Ingredients
Chimichurri Sauce:
2 cups flat-leaf parsley
5 cloves garlic
3 tablespoons fresh lemon juice
1 tablespoon fresh oregano (or 1 teaspoon
dried oregano)
1⁄2 teaspoon crushed red pepper (optional)
1⁄2 teaspoon salt
1⁄4 teaspoon ground pepper
1⁄2 cup extra-virgin olive oil
Salmon:
4 6-ounce salmon fillets, leave skin on
2 teaspoons extra-virgin olive oil
1⁄4 teaspoon salt or try smoked garlic salt or
Cajun seasoning
1⁄4 teaspoon ground pepper
Directions
1. Preheat oven to 425 degrees F. Line a rimmed baking tray with aluminum foil.
2. Spray the aluminium foil with cooking spray.
3. Chimichurri sauce preparation: Puree parsley, garlic, lemon juice, oregano, crushed red
pepper (optional), 1/2 teaspoon salt and pepper in a food processor or blender. Mix in 1/2
cup oil. Blend until well combined.
4. Salmon preparation: Place salmon skin-side down on the prepared baking tray. Rub with oil, then sprinkle with salt and pepper or smoked garlic salt/Cajun seasoning (optional).
5. Roast until it flakes easily with a fork in the thickest part, 8 to 10 minutes per inch of
thickness. Use a thermometer to check for the internal temperature of 145 degrees F.
6. Serving instructions: Slide a thin spatula under each piece of fish, separating it from the skin, and place on a plate.
7. Serve with about 2 tablespoons of sauce each. If there is extra chimichurri sauce, add it to a grilled cheese sandwich. (Delicious!)
