Baked Salmon with Basil Chimichurri and Crispy Thyme Fries

Salmon baked with basil chimichurri and served with baked potato and sweet potato thyme fries and roasted beets and carrots has notes of fresh herbs and earthiness.

The beauty of this recipe is that while it is really 3 dishes, they are all baked and can be done together. Everything goes into the oven at roughly the same temperature, nothing needs constant attention, and the result looks far more deliberate than the effort involved. Salmon gets a thick coating of basil chimichurri, vegetables roast until tender, and potato fries pick up just enough color and thyme.

That means, less hands on work and more time to yourself or with friends and it makes a fantastic meal for company.

How to Make Baked Salmon with Basil Chimichurri and Crispy Thyme Fries

1. Make the Basil Chimichurri

Add the basil, red onion, garlic, olive oil, white wine vinegar, honey, chili paste, salt, and pepper to a food processor. Blend until smooth. Taste and adjust seasoning as needed. Measure out 8 tablespoons for the salmon and refrigerate the rest for later use.

2. Preheat the Oven

Heat the oven to 375°F (190°C). Line two baking sheets with parchment paper. Place an ovenproof rack over one of the sheets for the fries.

3. Bake the Salmon

Place the salmon fillets on a parchment-lined baking sheet. Season lightly with salt and pepper. Spread a thick layer of basil chimichurri over the flesh side of each fillet. Bake for 25–30 minutes, until the salmon is opaque and flakes easily. Remove from the oven and let rest for 5 minutes.

4. Prepare the Thyme Potato Fries

Toss the potato strips with olive oil, thyme sprigs, salt, and pepper. Arrange them in a single layer on the rack set over the baking sheet. Bake at 375°F (190°C) for about 25 minutes, turning once halfway through, until golden and crisp.

5. Roast the Vegetables

Toss the beets and carrots with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes, until tender and lightly caramelized.

6. Serve

Divide the salmon, roasted vegetables, and potato fries between plates. Spoon a little extra chimichurri over the salmon just before serving.

Recipe Notes

The basil chimichurri can be made up to three days ahead and stored in the refrigerator.

Sweet potatoes add a softer contrast; russets stay crisper.

Larger beets may need an extra 5–10 minutes in the oven.

Leftover chimichurri works well with eggs, grilled vegetables, or chicken.

FAQ

Can I use another herb instead of basil?
Parsley or a mix of parsley and basil works well, though the flavor will be sharper and less sweet.

How do I avoid overcooking the salmon?
Check at the 25-minute mark. The fish should flake easily but still look moist in the center.

Can this be prepared ahead?
The chimichurri and vegetables can be made in advance. The salmon is best baked just before serving.

What pairs well with this dish?
A crisp white wine such as Sauvignon Blanc or Albariño fits neatly without overpowering the meal.

Baked Salmon with Basil Chimichurri and Thyme Fries

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

• Author: Asha Pagdiwalla
• Total Time: 50 minutes
• Yield: Serves 4
• Diet: Omnivore, Pescatarian

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Description

Salmon fillets baked with a vibrant basil chimichurri, served alongside crispy potato fries and roasted beets. A perfect weeknight meal!

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Ingredients

Units USM Scale 1x2x3x

For the Basil Chimichurri

• 3 cups (710 ml) loosely packed fresh basil leaves
• 1 small red onion, diced
• 2 cloves garlic
• ⅓ cup (80 ml) olive oil
• 2 tbsp white wine vinegar
• 1 tbsp honey
• 1/2 tsp chili paste
• Salt and pepper, to taste

For the Salmon

• 4 wild salmon fillets
• 8 tbsp basil chimichurri sauce (from above)
• Salt and pepper, to taste

For the Thyme Potato Fries

• 3 russet or sweet potatoes, sliced into 1/2-inch (1.3 cm) thick strips
• A few sprigs fresh thyme
• 2-3 tbsp olive oil
• Sea salt and pepper, to taste

For the Roasted Vegetables

• 8 golden beets, halved vertically
• 8 Thumbelina or baby carrots, cleaned and tops trimmed
• Olive oil, for drizzling
• Salt and pepper, to taste

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Instructions

1. Make the Basil Chimichurri: Combine basil, red onion, garlic, olive oil, white wine vinegar, honey, chili paste, salt, and pepper in a food processor.
2. Blend until smooth and adjust seasoning as needed. Reserve 8 tablespoons for the salmon and refrigerate any extra.
3. Preheat the oven to 375°F (190°C).
4. Prepare the salmon: Place fillets on a parchment-lined baking sheet and spread a thick coating of chimichurri over the flesh side.
5. Bake for 25–30 minutes until the salmon is opaque and flakes easily. Remove from the oven and let rest for 5 minutes.
6. Prepare the thyme potato fries: Toss the sliced potatoes with olive oil, thyme sprigs, salt, and pepper.
7. Arrange in a single layer on an ovenproof rack set over a baking sheet. Bake at 375°F (190°C) for 25 minutes, turning halfway, until golden and crisp.
8. Prepare the roasted vegetables: Toss halved golden beets and carrots in olive oil, salt, and pepper.
9. Spread on a baking sheet and roast for 25 minutes at 375°F (190°C) until tender and caramelized.
10. To serve, arrange salmon, roasted vegetables, and thyme potato fries on each plate.
11. Drizzle a little extra chimichurri over the salmon before serving.

Notes

• Make the basil chimichurri up to 3 days in advance and store in the fridge.
• Use sweet potatoes for a slightly sweeter contrast to the savory salmon.
• If using larger beets, roast them slightly longer to ensure tenderness.
• Pair with a crisp white wine such as Sauvignon Blanc or Albariño.
• This recipe can also be made with cod or halibut instead of salmon.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Roasting
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 salmon fillet
• Calories: 450
• Sugar: 5
• Sodium: 350
• Fat: 25
• Saturated Fat: 5
• Unsaturated Fat: 18
• Trans Fat: 0g
• Carbohydrates: 30
• Fiber: 5
• Protein: 35
• Cholesterol: 100

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Wild Salmon Cakes

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