Crisp-Skin Salmon Fillets with Chimichurri Sauce

1. 1

   Combine the parsley, 1/3 cup of the olive oil, the lemon juice, garlic, and red pepper flakes in a bowl and stir to combine.

2. 2

   Season to taste with salt and add more red pepper if you like (it should be quite hot).

3. 3

   Let sit while you prepare the fish or up to a couple of hours.

4. 4

   Preheat the oven to 500F.

5. 5

   Put the remaining 2 tablespoons olive oil in a large ovenproof skillet, preferably nonstick, and turn the heat to high.

6. 6

   When the oil smokes, add the salmon, skin side down.

7. 7

   Cook for about 30 seconds, shaking the pan once or twice to make sure the fillets dont stick.

8. 8

   Transfer to the oven and roast for 5 minutes or until the fish is medium-rare to medium.

9. 9

   Sprinkle the top of the fish with salt and serve it with the sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.