Chimichurri Salmon with Roasted Vegetables
Salmon gets jazzed up with a sparkling chimichurri — a fresh herb-based sauce with olive oil, red wine vinegar, and plenty of garlic. Its perfect match is a medley of roasted vegetables: sweet potatoes, sweet onions, and bell peppers, just to name a few.
Servings
Produce
Sweet potato, garnet (Organic)
13 6.5 oz
Red Potato
8 4 oz
Carrots, rainbow mix
6 3 oz
Bell peppers (Organic)
1 0.5 Whole
Yellow Onion (Organic)
0.5 0.25 Whole
Parsley (Organic)
.75 0.38 oz
Cilantro (Organic)
.5 0.25 oz
Watermelon radish
4 2 oz
Protein & more
Pumpkin seeds
1.5 0.75 oz
Atlantic Salmon fillets
1 0.5 lb
Pantry items
Olive oil
1 0.5 tablespoon
Sea salt
1 0.5 teaspoon
Black pepper
1/4 0.125 teaspoon
Spice mix
Chimichurri Base
Olive oil
1/4 0.125 cup
Red wine vinegar
2 1 tablespoon
Minced Garlic
2 1 Clove
Red pepper flakes
1/2 0.25 teaspoon
Cumin
1/2 0.25 teaspoon
Prep ahead (optional)
a. Peel sweet potatoes; cut into 1” pieces. b. Cut red potatoes into 1” pieces. c. Peel carrots; cut into ½”-thick coins or on the bias. d. Slice watermelon radishes in half or quarters as desired. e. Trim bell pepper stem and seeds; cut pepper into 1” pieces. f. Peel and quarter sweet onion. g. Finely mince parsley and cilantro.
Instructions
1
Prep:
a. Preheat oven to 425º. Add a large empty baking pan to oven.
2
Roast the vegetables:
a. In a large saute pan over medium-high heat, add 1-2 tbsp olive oil, sweet potatoes (peel, 1” pieces), red potatoes (1” pieces), carrots (peel, ½”-thick coins or on the bias), watermelon radishes (slice in half or quarters), sweet onion (peel and quarter), bell pepper (trim stem & seeds, 1” pieces), 1 tsp salt, and ½ tsp black pepper. Saute until caramelized, 3-4 minutes.
b. Carefully pull hot pan from oven. Add vegetables to pan in single layer. Roast until fork-tender, about 17-20 minutes.
3
Cook the salmon:
a. Season salmon with ½ tsp salt and ¼ tsp black pepper. Set aside.
b. In a large sauté pan over high heat, add pumpkin seeds. Toast until golden and fragrant, about 2 minutes. Remove from pan and set aside.
c. In the same pan over medium-high heat, add 1-2 tbsp olive oil.
d. Add salmon to sauté pan skin-side down. Cook without disturbing until the lighter colored, cooked flesh is about ¾ of the way up the fillet.
e. Reduce heat to medium. Carefully flip salmon and cook another 1-2 minutes, or until opaque throughout.
4
Serve:
a. Add cilantro (finely mince leaves & tender stems) and Italian parsley (finely mince leaves) to chimichurri base. Add a pinch of salt and black pepper. Shake or stir vigorously.
b. Divide roasted vegetables among plates. Garnish with toasted pumpkin seeds.
c. Spoon chimichurri sauce over salmon and serve alongside. Pour the wine and enjoy.
Chef's notes
Not a fan of fish? That's OK. Chimichurri sauce is delicious on steak or chicken too. For vegetarians and vegans, simply turn this into a grain bowl by adding in quinoa.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX