Chimichurri Salmon Bowl
Quick to prepare and packed full of flavor, this chimichurri salmon bowl is great any day of the week. We took a traditional chimichurri sauce and spiced it up a bit with fresh lime juice and swapped out the parsley for cilantro. Give it a try and let us know what you think in the comments. We love to hear from you :)
P.S. this recipe makes for great leftovers too!
- 1 1.5 lb sockeye fillet
- 1 head romaine, chopped
- 1/2 red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
- 3 cups rice, cooked
- 2 ears of corn grilled, kernels removed
- 1/4 cup cilantro, finely chopped
- 1/4 cup Italian parsley, finely chopped
- 2 garlic cloves, minced
- 1/2 cup olive oil
- 1 lime, juiced
- 1 Tbsp. + 1 tsp. red wine vinegar
- 1 tsp. kosher salt
- 1/2 tsp. pepper
- 1/2 tsp. dried oregano
Preheat oven to 250 degrees F.
Combine the chimichurri ingredients in bowl and let sit for 1/2 hour or up to overnight in fridge so the flavors can meld together. Season salmon fillet with salt & pepper and spoon 1/2 of the chimichurri sauce over the salmon. Roast for 20 minutes. Remove from oven and let rest for 10 minutes.
Arrange rice, corn & lettuce into 4 bowls. Top with salmon, red onion and feta. Spoon remaining sauce over each bowl and serve. Enjoy!