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Ingredients
• 4 salmon fillets (6 ounces each)
• 1 tablespoon olive oil
• Salt to taste
• Black pepper to taste
• 1 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 3 cloves garlic, minced
• 1/2 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
- Preheat your oven to 375 degrees F (190 degrees C).
- Place the salmon fillets on a baking sheet lined with parchment paper.
- Brush each salmon fillet with 1 tablespoon of olive oil.
- Season the salmon fillets with salt and black pepper to your taste.
- Bake in the preheated oven for 12-15 minutes, or until the fish flakes easily with a fork.
- While the salmon is baking, prepare the chimichurri sauce by combining the chopped parsley, chopped cilantro, minced garlic, 1/2 cup olive oil, red wine vinegar, red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a bowl. Stir well to mix.
- Once the salmon is done, remove it from the oven and let it rest for a few minutes.
- Serve the salmon with a generous spoonful of the chimichurri sauce on top.
Q1: Can I use frozen salmon fillets for this recipe?
A1: Yes, you can use frozen salmon fillets for this recipe. Thaw them completely before brushing with olive oil and seasoning.
Q2: Can I prepare the chimichurri sauce in advance?
A2: Absolutely! You can prepare the chimichurri sauce in advance and store it in the refrigerator for up to 2 days. Just be sure to bring it to room temperature before serving with the salmon.
Q3: Is it possible to grill the salmon instead of baking it?
A3: Yes, you can definitely grill the salmon instead of baking it. Just preheat the grill to medium-high heat and grill the salmon for about 4-5 minutes per side, or until it flakes easily with a fork. Serve with the prepared chimichurri sauce.
