A Fresh, Feel-Good Summer Recipe!
If you’re looking for an easy, healthy recipe that feels a little bit special without spending hours in the kitchen, this Salmon with Chimichurri Sauce is a brilliant one to try.
Tender salmon topped with a vibrant herb sauce packed with parsley, coriander, garlic and lime creates the perfect balance of freshness, zing and gentle heat. It’s light, nourishing and ideal for summer eating, whether you’re cooking indoors, firing up the barbecue or using the air fryer.
I love this recipe after exercise because it’s rich in protein and omega-3 fats to support recovery, but it also makes a fantastic relaxed weekend dinner with friends or family.
Why salmon is so good for you
Salmon is one of the best foods you can eat for supporting energy, recovery and overall wellbeing.
It’s packed with:
- High-quality protein for muscle repair and keeping you fuller for longer
- Omega-3 fatty acids to support heart and brain health
- Vitamin D for immunity and bone health
- B vitamins to help release energy from food
Combined with antioxidant-rich herbs, garlic and olive oil, this recipe is full of ingredients that help your body feel energised and nourished.
Salmon with Chimichurri Sauce
Tender salmon meets aromatic herbs, zingy lime and a touch of heat — a feel-good twist on a takeaway classic.
Best for: After exercise or as a light summer dinner
Swap it to suit you
- Vegetarian: Use thickly cut slices of aubergine or halloumi instead of salmon
- Gluten free: Naturally gluten free
- Nut free: Naturally nut free
- Dairy free: Naturally dairy free
This recipe is from my new book, Enerjoy! For Active Families.
Want more delicious Enerjoy reicpes? Head to my shop – Enerjoy! is available as an e-book or physical…or both!
Final thoughts
Healthy food should never feel boring or complicated. Recipes like this prove that simple ingredients, cooked well, can deliver huge flavour while helping you feel your best too.
If you make this recipe, I’d love to hear how you get on; especially if you try the barbecue or air fryer version!
Kate x
How To Make Salmon with Chimichurri Sauce
Tender salmon meets aromatic herbs, zingy lime and a touch of heat
Ingredients
For the Salmon
For the Chimichurri sauce
Instructions
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Make the Chimichurri sauce: smash the garlic, shallot, and chilli flakes in a pestle and mortar (or chop finely by hand).
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Stir in the herbs, olive oil, lime juice, vinegar and seasoning. Transfer to a bowl.
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Preheat the oven to 180°C/gas mark 6.
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Brush the salmon with the oil and sprinkle with the cumin and mustard powder. Heat a heavy-based oven-proof frying pan and when hot, lay the salmon fillets skin side down and cook for a couple of minutes until the skin is crispy. Then turn to seal the salmon on each side. This should take 3-4 minutes. Place the frying pan in the oven and finish cooking for a further 5 minutes, or until the salmon is just cooked through and still a little springy to the touch.
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Serve immediately with the chimichurri sauce.
Air Fryer Method
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This recipe works beautifully in the air fryer and is perfect for busy evenings or hot summer days when you don’t want the oven on.
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Preheat the air fryer to 190°C.
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Prepare the chimichurri sauce as above.
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Brush the salmon with olive oil and season with cumin, mustard powder, salt and pepper.
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Place the salmon skin-side down in the air fryer basket.
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Cook for 7–9 minutes depending on the thickness of the fillets.
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Serve with plenty of chimichurri sauce spooned over the top.
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Top tip: There’s no need to turn the salmon in the air fryer, making this method quick and mess-free.
Barbecue Method
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This salmon is fantastic cooked on the barbecue and works brilliantly for relaxed summer entertaining.
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Prepare the chimichurri sauce first.
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Heat the barbecue to medium heat.
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Brush the salmon with olive oil and season as above.
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Place the salmon skin-side down on a fish tray or a piece of foil to prevent sticking.
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Cook for 4–5 minutes with the lid closed if possible.
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Carefully turn and cook for another 2–3 minutes until just cooked through.
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Spoon over the chimichurri sauce before serving.
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Serve with grilled vegetables, salad or new potatoes for an easy summer feast.
