Roasted Chimichurri Wild Salmon + Crispy Potatoes

Chef's Pick

Roasted Chimichurri Wild Salmon + Crispy Potatoes

  • 25 min.

  • 380 cal.

  • 2 serv.

  • Mild

Ingredients
Instructions

Cook time: 25 minutes

Preheat oven to 400°F + line a sheet pan with foil; mix potatoes with 1 tbsp oil, salt/pep + fave spices (we like garlic powder), then spread on a sheet pan; roast 12 min

Remove potatoes from oven + push to one side of pan; pat fish dry, add to empty part of pan + drizzle with oil, salt + pep; bake 10-12 min until fish is firm, opaque + cooked through + potatoes are tender

Meanwhile, chop broccoli in 1-inch pieces + heat 1 tbsp oil in skillet over med-high; cook broccoli with salt/pep 2-3 min, then add ½ cup water, cover + steam 3 min

Add all to 2 plates, drizzle 1-2 tbsp sauce onto fish + enjoy!

Nutrition

Servings: 2

Amount per serving

380

Calories

16g

Fat

23g

Carbs

3g

Fiber

36g

Protein

1g

Sugars

Calories per serving

380

Total Fat

16g

21

Saturated Fat

2g

8%

Trans Fat

0g

Cholesterol

90mg

30%

Sodium

360mg

16%

Total Carbohydrates

23g

9%

Dietary Fiber

3g

11%

Total Sugars

1g

Included 0g added sugars

0%

Protein

36g

Vitamin D

0%

Vitamin C

17%

Calcium

6%

Iron

16%

Potassium

25%

The % Daily Value (DV) is based on a 2,000 calorie diet. Calorie amount includes all olive oil mentioned in the recipe.

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