Widely used in Argentinian cuisine, chimichurri verde is the most delicious blend of olive oil, parsley, oregano, garlic, and vinegar (and contrary to popular belief, it’s not Argentina’s version of ketchup!).

Our friend Chef Charles Webb was inspired by his travels to South America and decided to pair this vibrant sauce with our salmon, which is sustainably-raised in the Chilean Patagonia and an excellent source of omega-3s.

Serve the pan-seared salmon with a side of crispy Yukon gold potatoes and sautéed garlic spinach, and you’ll have one flavorful dish that’s ALSO anti-inflammatory!

INGREDIENTS

  • 2 tablespoons dried chimichurri seasoning

  • 5 tablespoons extra virgin olive oil, divided

  • 6 medium Yukon Gold potatoes, scrubbed and quartered

  • 1 tablespoon fresh rosemary, minced

  • ½ teaspoon salt

  • ¼ teaspoon pepper

  • 1 tablespoon fresh Italian parsley, chopped

  • 1 bag spinach

  • 2 tablespoons garlic, minced

  • ½ cup chicken stock

  • Lemon squeeze

  • 4 Verlasso salmon filets (5 oz. each) 

DIRECTIONS

  1. Preheat oven to 450 degrees F.

  2. In a small bowl, stir together the dried chimichurri seasoning with 2 tablespoons of extra virgin olive oil. Set aside to rest for 15 minutes.

  3. On a large, rimmed baking sheet, toss potatoes with 1 tablespoon of olive oil, rosemary, salt, and pepper.

  4. Bake for 15 minutes, stir, and continue cooking for another 15 minutes or until desired crispiness. Sprinkle with parsley.

  5. Oil a large sautè pan with 1 tablespoon of oil and set stove to medium-high heat.

  6. Pat dry the salmon and season with salt, pepper, and a pinch of the dried chimichurri seasoning.

  7. Add the salmon to the pan, skin-side down, and cook for 5 minutes. Flip and cook for another 5 minutes. (For well-done salmon, cover the pan and continue cooking for 2 minutes.) Remove from heat.

  8. Heat 1 tablespoon of oil in medium skillet over medium-high heat. Add spinach and garlic, cooking for 2 minutes.

  9. Begin adding (little by little) the chicken broth, stirring to de-glaze the bottom of the pan. Continue cooking for one more minute. Remove from heat, and spritz with lemon.

  10. Give the chimichurri sauce a stir, and drizzle on top of the salmon. Serve with the crispy potatoes and sautéed garlic spinach. Enjoy! 

TIP: If you have a grill pan, you can use that instead of a regular sauté pan to grill the salmon. This will give the salmon an even more authentic, South American taste!