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prep time
1 h 15 min
cook time
45 min
ready time
2 h 0 min
Keto Chimichurri Salmon
This salmon is incredibly flavorful, bursting with bright and fragrant greens. Cilantro, parsley, a little oregano, and a splash of lime juice bring together the showstopping chimichurri sauce that blankets the salmon. Enjoy with a favorite keto side dish or on top of a salad.
Jessica L.
Net Carbs
2.4 g
Fiber
1.4 g
Total Carbs
3.9 g
Protein
25.9 g
Fats
15.3 g
251 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Cilantro
1 cup, chopped
Parsley
½ cup, chopped
Oregano, Dried
¼ teaspoon
Garlic
1 teaspoon
Salt
¼ teaspoon
Green Onions
½ ounce
Jalapeno Peppers
½ large - approx 4" - 6" long
Olive Oil
1 tablespoon
Lime Juice, Fresh
1 tablespoon
Salmon, Red (sockeye), Raw, Alaska Native
8 ounce
Salt
¼ teaspoon
Black Pepper, Ground
¼ teaspoon
Recipe Steps
steps 4
2 h
Step 1
In a food processor, pulse together the cilantro, parsley, oregano, garlic, first amount of salt, green onion, jalapeno, olive oil, and lime juice. Blend until you have a consistently textured chimichurri sauce.Step 2
Arrange your salmon filets on a seasoned sheet tray. You may also line your sheet tray with parchment paper, but a seasoned sheet tray will promote a crispy skin. Slice about 4 incisions across each filet and sprinkle the second amount of salt and the pepper over the salmon.Step 3
Spread the chimichurri sauce over all the exposed areas of the salmon. Using the back of a spoon will easily apply the sauce. Set your tray of salmon in a refrigerator to marinate for 1 hour, or you may continue straight on to the next step.Step 4
Preheat an oven to 375 degrees. Bake the tray of salmon in the oven for 45 minutes - until the bottom skin is crispy, the fish is flaky, and the chimichurri sauce is dark with slightly crispy edges around the fish.
