Description
Salmon fillets baked with a vibrant basil chimichurri, served alongside crispy potato fries and roasted beets. A perfect weeknight meal!
Ingredients
Units
Scale
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
Instructions
- Make the Basil Chimichurri: Combine basil, red onion, garlic, olive oil, white wine vinegar, honey, chili paste, salt, and pepper in a food processor.
- Blend until smooth and adjust seasoning as needed. Reserve 8 tablespoons for the salmon and refrigerate any extra.
- Preheat the oven to 375°F (190°C).
- Prepare the salmon: Place fillets on a parchment-lined baking sheet and spread a thick coating of chimichurri over the flesh side.
- Bake for 25–30 minutes until the salmon is opaque and flakes easily. Remove from the oven and let rest for 5 minutes.
- Prepare the thyme potato fries: Toss the sliced potatoes with olive oil, thyme sprigs, salt, and pepper.
- 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.
- Prepare the roasted vegetables: Toss halved golden beets and carrots in olive oil, salt, and pepper.
- Spread on a baking sheet and roast for 25 minutes at 375°F (190°C) until tender and caramelized.
- To serve, arrange salmon, roasted vegetables, and thyme potato fries on each plate.
- 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