Roast Salmon with Spinach Chimichurri Sauce

Chimichurri is a bright, spicy, herby sauce that serves as the perfect complement to buttery salmon, taking only a few moments to prepare in a food processor. Serve this with mashed potatoes and roasted broccoli.



  • 2 cups spinach
  • 5 cloves garlic
  • 3 tbsp lemon juice
  • 1 tbsp fresh oregano
  • 1/2 tsp crushed red pepper
  • 3/4 tsp salt, divided
  • 1/2 tsp ground black pepper, divided
  • 1/2 cup and 2 tbsp EVOO, divided
  • Cooking spray


  1. Preheat oven to 425°F. Line a rimmed baking sheet with foil or parchment paper and spray with cooking spray.
  2. Puree spinach, garlic, lemon juice, oregano, crushed red pepper, 1/2 tsp salt, and 1/2 tsp pepper in a food processor. With the motor running, drizzle in 1/2 cup oil. Scrape down the sides and process again until well combined.
  3. Place salmon on the prepared baking sheet. Rub with oil and sprinkle with salt and pepper. Roast until it flakes easily with a fork in the thickest part, 8 to 10 minutes per inch of thickness. Serve with about 2 tbsp sauce. Serves 4 (serving size: 5 oz. salmon, 2 tbsp sauce each).

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