Salmon with Chimichurri Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • For the salmon
  • 600g salmon, cut into large cubes
  • 3 cloves garlic, grated
  • ½ tsp mixed herbs
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tbsp olive oil
For the chimichurri
  • ½ cup olive oil
  • 2 tbsp lemon juice
  • ½ cup chopped parsley
  • ½ cup chopped cilantro
  • 4 cloves garlic, finely chopped or grated
  • 2 red chillies, sliced
  • ¾ tsp dried oregano
  • Salt and black pepper to taste
For the asparagus
  • 300g asparagus
  • A fat pinch of salt and black pepper
  • 1 tsp olive oil
For the chimichurri
  1. Place all the ingredients in a chopper/food processor and process till slightly fine.
  2. Alternatively, if you don't have a chopper, you can manually chop all the ingredients.
  3. Allow the sauce sit for 5-10 minutes to release all of the flavours into the oil before using.
  4. Chimichurri can be prepared earlier than needed, and refrigerated for 24 hours if needed.
  5. In a bowl, combine the salmon with the garlic, mixed herbs, salt and black pepper.
  6. Heat a pan with 1 tbsp of olive oil.
  7. Pan fry salmon till cooked. Remove from pan and place on a plate.
  8. Give the same pan a wipe with some paper towels and place 1 tsp of olive oil.
  9. Sear the asparagus and season with salt and pepper
Recipe by Maya Kitchenette at