One Sheet Salmon & Veggies with Chimichurri Sauce
This recipe is a regular in my household— it features heart-healthy salmon, fiber-rich veggies, and a delicious chimichurri sauce that adds herby goodness.
Ingredients
Salmon and veggies
- 1 large red, yellow or orange bell pepper, cored and cut into 2-inch pieces
- 2 medium green zucchini or yellow squash, sliced lengthwise and cut into 1-inch half-moons
- 1 small red onion, cut into 2-inch pieces, layers separated
- 1 tablespoon extra-virgin olive oil
- 4 teaspoons Italian seasononing blend, divided
- 4 salmon filets, ~6 ounces each
Chimichurri Sauce (makes about 1 ¼ cups)
- 1½ cups cilantro, large stems removed (~2 small bunches)
- ½ cup Italian flat-leaf parsley, larger stems removed
- 1 tablespoon red wine vinegar
- 2 teaspoons Dijon mustard
- 4 tablespoons fresh lemon juice, ~1 lemon
- 3 cloves garlic, peeled and coarsely chopped
- ½ teaspoon crushed red pepper flakes
- ⅔ cup extra-virgin olive oil
Instructions
For the Salmon and Veggies:
- Heat oven to 425℉. Mist a large baking sheet with olive oil spray. Set aside.
- In a large bowl, toss all vegetables with extra-virgin olive oil and 2 teaspoons Italian seasoning; mix well to coat. Spread vegetables out in an even layer onto prepared baking sheet and roast in oven for 5 minutes.
- Generously coat salmon filets with olive oil spray and sprinkle with remaining 2 teaspoons Italian seasoning to evenly coat.
- Remove vegetables from oven and nestle seasoned salmon into the par-cooked vegetables so bottom of filet is flat against baking sheet. Roast for an additional 12 to 14 minutes or until salmon is cooked and flakes easily with a fork.
For the Chimichurri Sauce:
- Combine all ingredients except for extra virgin olive oil in a high-powered blender or food processor and puree. Slowly add extra-virgin olive oil until blended smoothly.
- Spoon 1 to 2 tablespoons over the top of each salmon filet right before serving. Serve the remainder of the sauce on the side.
Notes
• You can swap in any veggies you prefer. Try to cut them around the same size so they cook evenly. I aim for 2-inch pieces.
• Roast the veggies for about 5 minutes to get them started (before adding your salmon to baking sheet). Then, remove the baking sheet from the oven and nestle your salmon filets between the veggies and place back in oven for 12 to 14 minutes. It’s an important step to roast your veggies alone first, because they require more oven time than the salmon.
• In my opinion, the tangy chimichurri sauce makes this dish extra delicious. If you make it in a food processor, follow my directions for drizzling in the olive oil after blending the other ingredients together. But if you’re using a high-powered blender, go ahead and add everything into the blender at once and puree until smooth. It makes about 1¼ cups and leftovers will keep in the fridge in a sealed container for about two weeks.
• If cilantro is not your thing, swap in basil. The sauce will have a pesto-like flavor and is equally delish drizzled over the salmon.
• Nutrition information provided with 1 tablespoon chimichurri sauce. Add 70 calories for each additional tablespoon.
Nutrition Information per serving
Calories: 380Carbohydrates: 7gProtein: 39gTotal Fat: 22g— Unsaturated Fat: 18g— Saturated Fat: 4gCholesterol: 75mgSodium: 100mgFiber: 2gTotal Sugar: 4g— Natural Sugar: 4g— Added Sugar: 0g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.