Baked Salmon with Chimichurri Sauce
Chimichurri is originally from Argentina and Uraguay, though it is made in many other regions now. We adapted this popular sauce to a jalapeno pepper fusion, if you'd prefer some extra spice.
And as always, salmon is a very healthy food option, quite low in calories. Top your baked salmon with chimichurri and serve with a side of vegetables and you're on your way to shedding pounds.
Ingredients
- 2 6-ounces salmon steaks (52 calories per ounce, 312 calories per filet)
- 2 jalapeno peppers, sliced (4 calories per jalapeno, 8 calories total)
- 2 tablespoons extra virgin olive oil (240 calories)
- 1 teaspoon minced garlic (5 calories)
- 2 tablespoons diced onion (14 calories)
- 4 tablespoons dried parsley (16 calories)
- 1 tablespoon fresh oregano leaves (14 calories)
- 1 teaspoon crushed red pepper flakes (40 calories)
- 1 tablespoon red wine vinegar (32 calories)
- 2 tablespoons water
- Salt and pepper to taste
Cooking Directions
- Preheat oven to 375 degrees.
- Season salmon steaks with salt and pepper, then add to a baking dish sprayed lightly with spray oil.
- Bake 20 minutes, or until Salmon is cooked through and pink.
- While salmon is cooking, combine remaining ingredients except for jalapeno peppers in a food processor or blender. Pulse several times until your sauce forms a fine texture.
- Serve over salmon, then top with jalapeno pepper slices!
NOTE: You can add some of the jalapeno pepper into the food processor to blend some of the jalapeno heat and flavor into the texture of the sauce, but that is not necessarily the original Argentinian recipe. However, this is Jalapeno Madness, so we say drop in as many peppers as you like! Also, we served our salmon with sliced Roma tomato (about 13 calories total per Roma tomato, so factor that in!) Also, you don't have to use all of the chimichurri sauce. Save some for later.
Serves 2
Total Calories: 993
Calories Per Serving: 496.5
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