Chimichurri Roasted Salmon
- 1 large salmon filet
- Lemon & lime slices
For the Marinade
- ¼ cup olive oil
- 1 tablespoon honey
- Zest of 1 lemon & 1 lime
- Juice from ½ lemon & 1 full lime
- Salt & pepper to taste
- 2 tablespoons Morton & Bassett Chimichurri
- 1 ½ teaspoons Morton & Bassett Garlic Powder
- ½ teaspoon Morton & Bassett Red Pepper Flakes
- 1 ½ teaspoon Morton & Bassett Chives
Preheat oven to 425 F.
Remove pin bones from salmon with tweezers and blot with a paper towel.
Line tin foil on a roasting pan, then gently lay salmon filet on the foil skin side down.
Season with a little salt and pepper, then set aside.
In a small mixing bowl, stir together all of the ingredients for the marinade. Liberally coat the salmon with the mixture. Add the lemon & lime slices on top of the salmon.
Bake the salmon for 5-7 minutes per half inch of thickness. 5 minutes will be more rare, and 7 minutes should be fully cooked through.
Serve with oven roasted broccolini and enjoy!
