I make this on repeat during the week—crispy salmon (or Arctic char) and a zippy oregano chimichurri that comes together in minutes. It’s super simple, endlessly adaptable, and works with whatever herbs or citrus I’ve got lying around.
Ingredients:
(Serves 2)
2 salmon or Arctic char filets (about 6 oz each)
2 tbsp olive oil, plus more for the chimichurri
Salt & freshly ground black pepper
1 tsp dried or fresh oregano leaves
Zest and juice of ½ lemon
Optional: 1 small garlic clove, grated
Optional: other soft herbs (parsley, dill, mint, etc.)
Play by Play:
For the Salmon:
Preheat your oven to 400°F.
Rinse the fish and pat dry with a paper towel. Place skin-side down on a parchment-lined baking sheet.
Drizzle with olive oil and season generously with salt and black pepper.
Roast for 6–10 minutes, depending on thickness, until it looks cooked but still slightly underdone in the center.
Switch the oven to broil and let the top crisp up for 2–3 minutes. (Don’t stress if the parchment chars a little—it’s worth it.)
For the Oregano Chimichurri:
In a small bowl or mortar and pestle, mix together:1 tsp oregano leaves, Lemon zest and a squeeze of juice, A good glug of olive oil, Salt, pepper, and (if using) a little fresh grated garlic
Adjust to taste—add more herbs, more citrus, whatever you have on hand. Trust your palate and make it yours.
