the secret sauce for salmon

Salmon is the perfect protein for dinner. It's healthy, filling and tasty. Now that I've got Joe liking fish (which I am very proud of! 😊), I love to make it for us. It's so easy and quick to make, as you just need to bake it for 15-20 minutes in the oven (usually around 400-425 degrees). It can easily be paired with steamed broccoli or sautéed asparagus and a grain. I'm hit or miss on loving salmon plain though, so I usually feel its better when it's got a little kick.

My newest obsession is homemade chimichuri sauce. It's really easy to make, as long as you have a good blender or food processer. My favorite thing about the chimichurri sauce is that you don't have to chop anything since you're going to purée it (aka: its easy, it takes barely any time, and therefore is great for urbanites on the go!)

Another great thing about the sauce is that it can be used for a variety of things. like with steak, vegetable stir fry, in pasta as a pesto replacement, into an egg salad (if you're into that), as a soup garnish, and much more. So, if you have leftovers, you'll find a use for a quick dinner tomorrow!

I'll walk you how I make my sauce, and how to prepare the salmon. I usually pair it with brown rice or mashed potatoes to complete the meal.

*This recipe serves 4, but half it if you're cooking for 2!


  • 4 6-oz salmon fillets with skin on

  • 2 teaspoons extra-virgin olive oil

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper

Preheat the oven to 425 degrees with a baking sheet with either foil or olive oil inside the oven. Place salmon on the baking sheet once the oven is ready. Rub olive oil, salt, and pepper on the salmon, and place in the oven. Cook for 8-10 mins, or until flakey.

*While the salmon and side dishes are cooking, make the sauce (it only takes ~5 minutes!)

Chimichurri Sauce

  • 2 cups parsley

  • 7 cloves garlic (I love garlic, so use 5 cloves instead if you're just meh about it)

  • 3 tablespoons lemon juice

  • 1 tablespoon oregano

  • 1/2 teaspoon crushed red peppers (or if I don't have any, I use the same amount of siracha)

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

  • 1/2 cup extra-virgin olive oil

Puree the parsley, garlic, lemon juice, regano, crushed red pepper, salt, and pepper in a food processor. Drizzle in the olive oil and continue blending until it looks like pesto! Done and done.