The chimichurri can be made beforehand and stored for up to 2 weeks
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Serves | 4 |
| Cuisine | Mexican |
| Special Occasion | Christmas |
| Diet | Other |
| Preparation | Moderate |
| Calories | 633 |
| Fat | 45g |
| Saturates | 6g |
| Protein | 39g |
| Carbs | 19g |
| Sugars | 4g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 200°C, gas mark 6. Line a baking tray with baking paper and set aside.
To make the chimichurri, mince 2 garlic cloves and finely the parsley and coriander. Juice a lemon. Combine the garlic, herbs and red chilli flakes. Stir in the vinegar, 125ml olive oil, salt, pepper and lemon juice until well mixed. Set aside.
Arrange the salmon fillets on the baking tray and generously brush the chimichurri over. Slice the broccoli into florets, mince 2 garlic cloves and zest the lemon. Place the florets into a large bowl and toss with 2 tbsps olive oil, garlic, lemon zest and season with salt and pepper. Spread the broccoli out in an even layer on the baking tray along with the salmon and roast for 15 minutes until golden and tender.
Cook the baby potatoes according to the package instructions in the microwave.
When ready to serve, plate the salmon fillets alongside the roasted broccoli and baby potatoes with garlic-herb butter. Drizzle the remaining chimichurri sauce over the salmon and potatoes for extra flavour.
