As summer ends, so does my time for leisurely cooking. Quick, one-pot meals like this Chimmichurri Salmon become my go-to for busy weeknights.
This recipe takes 5-10 minutes to prep followed by 15 minutes of hands-off cooking in the oven.
Doubling the portions makes a delicious, nutritious lunch for tomorrow.
If I have time, I blend up my own chimichurri, but often turn to trusty Trader Joe’s for the job. It’s not overly spicy and has a great balance of flavors.
Ingredients
- 1 lb salmon filets
- 1/2 red onion
- 1 lb bok choy (kale or Swiss chard work, too)
- 1 sweet potato
- 1/4 cup chimichurri sauce
- olive oil
How to Make Chimichurri Salmon
Preheat the oven to 400° F and line a baking sheet with parchment paper or aluminum foil.
- Wash and pierce sweet potato with fork. Microwave for 2-3 minutes. It should still be fairly firm, but this gives the sweet potato a head start on cooking so all things will finish in the oven at the same time.
- Place salmon filets on foil and spread 1/4 cup chimichurri on top of filets.
- Slice onion and halve the bok choy.
- Arrange vegetables on baking sheet with salmon.
- Remove sweet potato from microwave and cut into 1″ pieces, or slices before placing on baking sheet.
- Drizzle all vegetables with olive oil, salt, and pepper.
- Place in oven and roast for 15 minutes.
Serve the salmon on a plate or bowl and top with fresh cilantro or more chimichurri, if you’d like!
Store leftovers in an airtight container for up to 5 days. Leftovers make a great lunch over additional greens.
Want more sheet pan dinners?
Try these favorites:
