YIELD: Makes 2 servings


For Chimichurri:

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.

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