
Grilled Atlantic Salmon With Chimichurri
By Tyna Hoang

Yields:
4 serving(s)
Prep Time:
15 mins
Total Time:
25 mins
Cal/Serv:
509
When we’re craving a light, summery recipe, this tasty dish is our go-to. Atlantic salmon from ALDI is grilled to crispy perfection and topped with chimichurri, a bright, refreshing Argentinean condiment made with fresh herbs, oil, and spices. This dish is our favorite summer staple for weeknight dinners and special occasions for its bright and refreshing flavor profile.
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Ingredients
- 1 cup
parsley leaves and stems, loosely packed
- 3
cloves garlic
- 1
jalapeño pepper
- 1 tsp.
dried oregano
- 1/2 cup
plus 2 tsp. olive oil
- 2 Tbsp.
white wine vinegar
- 1 tsp.
sea salt, plus more to taste
- 1/2 tsp.
freshly ground black pepper, plus more to taste
- 2
Freshly squeezed lemon juice, for serving
Directions
- Step 1Make the chimichurri: Combine parsley, garlic, jalapeño, and oregano in a food processor and pulse until mixture is finely chopped but not puréed. Scrape into a bowl, then whisk in ½ cup olive oil, vinegar, salt, and pepper. Cover and refrigerate until ready to use.
- Step 2Pat salmon dry with a paper towel. Drizzle each fillet with 1 teaspoon olive oil and brush to evenly coat all sides, then season with salt and pepper.
- Step 3Preheat grill to 450º F, or place a grill pan over medium-high heat. When the grill is hot and ready, place salmon on it, skin-side down, and brush with the chimichurri. Cover and cook until the salmon releases from the surface, about 4 minutes. Gently flip, brush the skin side with the chimichurri, and grill for an additional 3 minutes, or until it can be easily flaked with a fork.
- Step 4Transfer cooked salmon to a plate, drizzle on the remaining chimichurri, and top with lemon juice to serve.
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