Roasted Salmon and tomatoes with a Basil Chimichurri
Hands up who's had basil chimichurri before? It’s so good! This dish is super easy, healthy, refreshing and family friendly. The tangy chimichurri goes so well with the sweet tomatoes. Smear leftover chimichurri on toast the next day. Trust me on this.
Ready in: 25mins
Serving Size: 2
Dietary info: Dairy Free Gluten Free Date Night Food Fish Lunch/Dinner Pregnancy Friendly
- 200g cherry (or similar) tomatoes
- 1 shallot
- 4-5 garlic cloves
- A glug of olive oil
- Juice of 1 lemon
- A few sprigs of fresh or dried thyme
- 2 Salmon fillets
For the Chimichurri
- 1 bunch of basil
- A quarter bunch of parsley
- 1 red chilli
- 1 shallot
- 2 cloves of garlic
- 100ml olive oil
- 3 teaspoons of red wine vinegar
How To Make It
Step 1.Tip your tomatoes into a tray. Add a chopped shallot and some garlic cloves. Season, add olive oil juice of a lemon and some fresh or dried thyme. Roast at 180 for 15 mins.
Step 2.Place the salmon fillets on top, season and roast for another 10 mins. That's it!
Step 3.Whilst your oven has a party make the basil chimichurri. Blitz the basil, parsley, chilli, garlic, olive oil, red wine vinegar and a pinch of salt.
Serve & Enjoy
The chimichurri is a hotbed of folate and other rich vitamins and nutrients. We all know the benefits of salmon so add in the vitamin-rich tomatoes and you have a super healthy dish!