This Trader Joe’s Chimichurri Salmon recipe is an easy and flavorful recipe, which is made with fresh parsley and cilantro. It’s the perfect weeknight dinner, ready in about 25 minutes.
Jump to RecipeTrader Joe’s Chimichurri Salmon Recipe Ingredients
For the Chimichurri Sauce:
- 1 cup parsley
- ½ cup cilantro
- ½ green onion
- 1-2 garlic cloves
- ¼ cup avocado oil
- 1 tablespoon red wine vinegar
- ½ tablespoon lemon juice
- ½ teaspoon salt
For the Salmon:
- 36 ounces salmon fillets (about six 6-ounce fillets)
- Salt
- Pepper
How To Make Trader Joe’s Chimichurri Salmon
- Preheat the oven: Preheat your oven to 425°F and line a large baking sheet with parchment paper.
- Make the chimichurri sauce: In a small food processor, combine the parsley, cilantro, green onion, garlic, avocado oil, red wine vinegar, lemon juice, and salt. Pulse and blend until the herbs are finely chopped and the sauce comes together, scraping down the sides as needed.
- Prep the salmon: Place the salmon fillets on the prepared baking sheet. Sprinkle each fillet generously with salt and pepper.
- Top and bake: Spread 1-2 tablespoons of the chimichurri sauce evenly over the top of each salmon fillet. Bake for 10-15 minutes, until the fish flakes easily with a fork.
- Serve: Serve the salmon immediately, with extra chimichurri sauce on the side for dipping if desired.
Recipe Tips
- What’s the best salmon to use? Either a large 2lb fillet or individual 6-ounce fillets work perfectly. Skin-on salmon will help keep the fish moist, but skinless is just as delicious.
- How do you avoid overcooking salmon? The cooking time will vary based on the thickness of your fillets. The salmon is done when it changes from translucent to opaque and flakes easily when pressed with a fork. For perfect results, use an instant-read thermometer; it should read 145°F in the thickest part.
- Can I make the chimichurri sauce ahead of time? Absolutely! The sauce’s flavor actually improves if you let it sit for an hour or so before using. You can make it up to 2 days in advance and store it in an airtight container in the refrigerator.
- What if I don’t have a food processor? You can make a more rustic chimichurri by very finely chopping all the herbs, green onion, and garlic by hand, then whisking them together with the oil, vinegar, and lemon juice in a small bowl.
What To Serve With Chimichurri Salmon
This vibrant salmon dish is wonderfully versatile. It pairs well with:
- Roasted new potatoes or sweet potatoes
- Fluffy white or brown rice
- A simple quinoa salad
- Grilled or roasted asparagus or broccoli
How To Store Chimichurri Salmon
- Refrigerate: Store leftover cooked salmon and leftover chimichurri sauce in separate airtight containers in the refrigerator for up to 3 days.
Chimichurri Salmon Nutrition Facts
- Serving: 1 fillet (with sauce)
- Calories: 328kcal
- Carbohydrates: 1g
- Protein: 34g
- Fat: 20g
- Saturated Fat: 3g
- Sodium: 275mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, this is a great recipe for the grill. Season the salmon as directed and grill over medium-high heat for 6-8 minutes, or until cooked through. Wait to spoon the chimichurri sauce on top until after the salmon is cooked and ready to serve.
Traditional chimichurri is not spicy; it’s zesty, herby, and garlicky. If you’d like to add some heat, you can add a pinch of red pepper flakes to the sauce when blending.
If you’re not a fan of cilantro, you can simply substitute it with more parsley for a more classic, parsley-forward chimichurri sauce.
Try More Recipes:
- Trader Joe’s Butternut Squash Mac and Cheese Recipe
- Trader Joe’s Butternut Squash Ravioli Recipe
- Trader Joe’s Tortellini Recipe
Trader Joe’s Chimichurri Salmon Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy6
servings10
minutes15
minutes328
kcalA vibrant and healthy baked salmon topped with a zesty, fresh herb chimichurri sauce.
Ingredients
Sauce: 1 cup parsley, ½ cup cilantro, ½ green onion, 1-2 garlic cloves, ¼ cup avocado oil, 1 tbsp red wine vinegar, ½ tbsp lemon juice, ½ tsp salt.
Salmon: 36 oz salmon fillets (six 6-oz fillets), salt, pepper.
Directions
- Preheat oven to 425°F.
- Blend all chimichurri sauce ingredients in a food processor until finely chopped.
- Place salmon fillets on a parchment-lined baking sheet and season with salt and pepper.
- Spread 1-2 tablespoons of chimichurri sauce over each fillet.
- Bake for 10-15 minutes, until the salmon flakes easily with a fork.
- Serve with extra sauce on the side.
Notes
- If you are using a large, standard-sized food processor (7-11 cups), you may need to double the sauce recipe for it to blend properly. The extra sauce can be frozen for later use.
- For the best flavor, allow the chimichurri sauce to sit for at least 30 minutes before using.
- The exact baking time will depend on the thickness of your salmon fillets, so check for doneness early.
