YIELD: Makes 2 servings
1 bunch – flat leaf parsley, washed well
6 sprigs – oregano, leaves removed
1 T – fresh thyme leaves
1 cloves – garlic
1/2 cup – olive oil
2 T – honey
1 T – red wine vinegar
1 T – fresh lemon juice
1/4 tsp. – red pepper flakes
1/2 tsp. each – kosher salt and fresh ground pepper
For Sheet Pan:
1 small – red onion,
peeled and cut into 1″ wedges
1 1/2 cup – sweet peppers, left whole if small, larger ones cut in half
3 T – olive oil, divided
1 – zucchini, trimmed and cut into 1/2″ slices
1 – yellow squash, trimmed and cut into 1/2″ slices
1 tsp. each – kosher salt and freshly ground pepper
2 (4-6 oz.) – salmon filets
lemon wedges for serving
Preheat oven to 400°F.
Coat a heavy sheet pan with non-stick cooking spray.
Pulse all the chimichurri ingredients in a food processor until well combined, it should still have some texture, don’t process until completely smooth. Set aside.
In a medium bowl, toss the red onion and sweet peppers in 1 1/2 T olive oil and spread out on the sheet pan, bake for 8 minutes.
Toss the remaining vegetables and olive oil together, and add them to the sheet pan. Clear a space in the center of the pan for the salmon filets and spread 2 T of the chimichurri over each salmon filets. Sprinkle the salt and pepper over all the vegetables and salmon.
Return the salmon and vegetables to the oven for another 10-12 minutes, until the salmon is flaky and cooked through. Remove from the oven and serve with remaining chimichurri and lemon wedges.
The chimichurri makes about 1 1/2 cups and can be stored in the fridge for 2 weeks to dress up other meals such as baked chicken and vegetables or grilled fish.