The salmon dish is perfect roasted, pan seared or grilled. The spinach and walnut chimichurri sauce is versatile; try it on chicken or other varieties of fish. It also lasts a few days in the fridge, so can be made ahead of time. For those who don’t care for spicy flavors, skip the red pepper flakes.
Spicy Spinach and Walnut Chimichurri Salmon
Ingredients
- 2 cups raw baby spinach
- 1/4 cup parsley
- 1 tsp. dried oregano
- 1/2 cup olive oil plus more for fish
- 1/4 cup balsamic vinegar
- 2 tbs. honey
- 1/2 tsp. red pepper plus more to taste
- 1/4 cup toasted walnuts
- salt to taste
- 4 5-oz. salmon filets
Instructions
- Preheat oven to 425 F.
- To make the chimichurri sauce: In a blender or food processor, combine spinach, parsley and oregano until finely chopped. Drizzle olive oil and balsamic vinegar, then blend to combine. Add honey, red pepper and walnuts, pulse until combined then season to taste with salt and set aside.
- Pat dry each salmon filet and lightly brush salmon with olive oil and roast 6-8 minutes, or until the fish is cooked to your liking.
- Top with chimichurri sauce and additional red pepper flakes and serve hot.
Notes
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