Chimichurri Baked Salmon

Chimichurri Baked Salmon

Servings: 1 | Prep Time: 5 Min | Cook Time: 15 Min | Total Time: 20 Min

Chimichurri baked salmon with homemade brown rice tortillas, and butternut squash, zucchini & spinach hash.

INGREDIENTS

Salmon

• 3-4 ounces Wild Caught Alaskan salmon filet

• 1/2 organic butternut squash, seeded and cubed

• 1 organic zucchini

• 1/4 yellow onion, diced

• 1 large handful organic spinach

• 1 tbsp avocado oil

• Sea salt and garlic powder, to taste

• Homemade brown rice tortillas

Chimichurri Sauce

• 1/2 c. avocado oil

• Juice of 1/2 lime

• 3 garlic cloves

• 2 large handfuls fresh parsley

INSTRUCTIONS

Salmon

1. Marinate salmon filet with chimichurri sauce

2. Bake at 400º F for 10 min, then broil for 1-2 min for crispy finish

Side

1. Heat 1 tbsp avocado oil in a large skillet

2. Sauté onion for a few minutes until fragrant

3. Add in butternut squash, spinach, and seasonings

4. Cover with a lid and cook 8-10 minutes until fully cooked, stirring periodically

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