Short on time? This 10-minute baked salmon recipe is an ultra quick dinner, paired with a bright green chimichurri sauce. Chimichurri is a bright green parsley and garlic sauce that originates from Argentina and Uruguay. Best of all, it’s simple to make: just throw all the ingredients in a blender!

Ingredients

For the salmon

1 1/2 pounds Fresh Atlantic Salmon Side
Kosher salt
Stonemill Ground Black Pepper

For the chimichurri

1 cup fresh cilantro leaves and tender stems, tightly packed (about 1 large bunch)
1 cup fresh parsley leaves and tender stems, tightly packed (about 1 large bunch)
2 green onions (tops only)
1 garlic clove
1/2 cup Organic Extra Virgin Olive Oil
1 tablespoon red wine vinegar
1 tablespoon fresh lemon juice
1/2 teaspoon Oregano
1/4 teaspoon kosher salt
Several grinds Ground Black Pepper
Directions
Preheat the oven to 450F. While the oven preheats, let the salmon sit at room temperature.
Generously sprinkle the salmon with kosher salt and fresh ground black pepper. Place it on a parchment-lined baking sheet.
Bake the salmon for about 10 minutes until flaky and just cooked; test it with a fork to assess doneness. Watch the salmon to make sure not to overcook; the timing can vary based on the thickness of the salmon and variations between ovens.
Meanwhile, make the chimichurri: Slice off the tops of the green onions. In a blender, blend all ingredients until a smooth sauce forms, (if necessary, stop and mix the ingredients to allow them to fully blend).