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BALANCE DONE BETTER

This Holiday Season

Bottle of Liquid Light Chardonnay on a table with Salmon

Roasted Salmon with French Herb Chimichurri

Best with Liquid Light Chardonnay
Total Time: 1 hour
Difficulty: Easy
Servings: 6

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DIRECTIONS

Preheat oven to 225°F. Place salmon, skin side down, on a rimmed baking sheet. Brush with 1 Tbsp oil and sprinkle with 1 tsp salt and pepper. Bake 40 to 50 minutes or until fish flakes with a fork.

Meanwhile, combine shallot and vinegar in a small bowl; let stand 15 minutes. Stir in ⅓ cup olive oil, herbs, and ¼ tsp salt. Serve sauce with salmon.

INGREDIENTS

  • 1 (2-lb) salmon fillet
  • 1 Tbsp plus ⅓ cup olive oil, divided
  • 1¼ tsp kosher salt, divided
  • 1 tsp pepper
  • 3 Tbsp diced shallot
  • 3 Tbsp white wine vinegar
  • 2 Tbsp finely chopped fresh parsley
  • 1 Tbsp finely chopped fresh chives
  • 1 Tbsp finely chopped fresh basil
  • 1 Tbsp finely chopped fresh tarragon