Keto Chimichurri Salmon

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  • prep time

    prep time

    1 h 15 min

  • cook time

    cook time

    45 min

  • ready time

    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

Keto Chimichurri Salmon

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Cilantro

    Cilantro

    1 cup, chopped

  • Parsley

    Parsley

    ½ cup, chopped

  • Oregano, Dried

    Oregano, Dried

    ¼ teaspoon

  • Garlic

    Garlic

    1 teaspoon

  • Salt

    Salt

    ¼ teaspoon

  • Green Onions

    Green Onions

    ½ ounce

  • Jalapeno Peppers

    Jalapeno Peppers

    ½ large - approx 4" - 6" long

  • Olive Oil

    Olive Oil

    1 tablespoon

  • Lime Juice, Fresh

    Lime Juice, Fresh

    1 tablespoon

  • Salmon, Red (sockeye), Raw, Alaska Native

    Salmon, Red (sockeye), Raw, Alaska Native

    8 ounce

  • Salt

    Salt

    ¼ teaspoon

  • Black Pepper, Ground

    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 1
  • 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 2
  • 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 3
  • 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.
    Step 4