Chimichurri Salmon

Servings 4 people


  • 1 bunch cilantro
  • 1/2 jalapeno pepper de-seeded (or use whole if you really like spicy)
  • 2 cloves garlic
  • 1 tablespoon lime juice
  • 2 teaspoons olive oil
  • 1 teaspoon sea salt
  • 4 skinless salmon fillets 6-oz.
  • freshly ground black pepper to taste
  • 2 tablespoons ghee or use coconut oil


  • In a food processor, blend together first 6 ingredients (cilantro through sea salt) until smooth. Set aside.
  • Lightly sprinkle salmon with salt and pepper.
  • Melt the ghee (or coconut oil) in a large skillet over medium-high heat.
  • Add salmon and cook for 3 to 4 minutes per side or until fillets flake easily when tested with a fork.
  • Serve topped with chimichurri sauce and enjoy!


SERVING SUGGESTION: Mexi-Cauli Rice (process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” till tender; drain; toss with salt, pepper, chili powder, ground cumin, and chopped green onions). Add a big salad tossed with Leanne’s Basic Vinaigrette. NUTRITION: per serving: 282 Calories; 15g Fat; 34g Protein; 1g Carbohydrate; trace Dietary Fiber; 106mg Cholesterol; 587mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat. Points: 7
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