Easy Pan Seared Salmon With Chimichurri Sauce Recipe

What is Chimichurri Sauce?

Chimichurri sauce is a popular South American sauce. It's filled with flat leaf parsley (also known as Italian parsley).

This sauce also has citrus, onion, lots of garlic, oil, vinegar, oregano, salt, and pepper.

It's absolutely delicious on seafood, meat, or roasted vegetables. I even eat it with chips - it's seriously SO good on absolutely anything!

Once you make this sauce - you and your family will be hooked! This is super easy to make a big batch at the begging of the week and use it as a condiment on just about anything.

About the Recipe - Easy Pan Seared Salmon with Chimichurri Sauce

It's no secret - I love this recipe. So let's talk about it!

First, you'll make the chimichurri sauce.

Combine the parsley, onion, olive oil, vinegar, garlic, oregano, salt, and pepper in a food processor and pulse until everything is well combined. I like to say it's done when it looks saucy!

Now let's cook the seared salmon. I love anything pan seared, and this salmon really makes my mouth water every time.

You'll start by salt and peppering your salmon fillets.

Then, in a skillet over medium high heat, add in your oil, and then add the salmon flesh side down. Let it cook for at least four minutes, then flip the salmon and cook an additional two minutes.

You could use a cast iron pan or non stick pan for making the salmon, really anything that will give it a good pan sear.

After the salmon is done, add the chimichurri sauce and you're ready to serve! You could garnish with lemon and serve with a chilled white wine.

Easy Pan Seared Salmon with Chimichurri Sauce Recipe Ingredients

For the Salmon:

• 1 tablespoon olive oil or canola oil
• ½ tsp coarse sea salt
• ½ tsp black pepper
• 4 medium salmon filets (about 6 oz)

For the Chimichurri:

• 1 bunch Italian parsley (flat-leaf parsley)
• 6 cloves garlic
• 1 tbsp dried or fresh oregano
• ¾ cup extra virgin olive oil
• 3 tbsp red wine vinegar
• juice of ½ lemon
• ½ white onion
• pinch of coarse sea salt
• pinch of black pepper

Directions

1. Combine chimichurri ingredients in a food processor. Blend until parsley is well chopped and ingredients are well combined. Set aside.
2. In a large non-stick skillet, add oil over medium heat. While oil is heating, pat salmon filets dry and season with salt and pepper.
3. When the oil is shimmering, carefully place the salmon skin side up in the pan. Cook for at least 4 minutes, then flip and cook for another 2 minutes.
4. Serve salmon filets with chimichurri sauce.