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Pan-seared Salmon with Chimichurri Sauce
with roasted cauliflower

Active: 20 minTotal: 40 min

This week starts with a flavorful chimichurri sauce that you'll want to put on everything. Tonight you'll be drizzling it over pan-seared salmon and roasted cauliflower. Vegetarians are going to enjoy this sauce over a kale & chickpea saute. Just remember to save some for Wednesday's meal!


Pan-seared Salmon with Chimichurri Sauce:
  • Salmon - 1 1/2 lbs
  • Chimichurri sauce - 1/3 cup ((ingredients listed separately))
  • Cooking oil - 1 1/2 Tbsp
  • Chicken stock - 1/2 cup
Chimichurri Sauce:
  • Parsley - 1/2 bunch
  • Cilantro - 1/4 bunch
  • Shallots - 1/2 bulb
  • Garlic - 1 clove, peeled
  • Red wine vinegar - 2 Tbsp
  • Capers - 1/2 Tbsp
  • Olive oil - 1/3 cup to 1/2 cup
Roasted Cauliflower with Chimichurri Sauce:
  • Cauliflower - 1 head, chopped
  • Garlic - 4 cloves, peeled
  • Olive oil - 3 Tbsp
  • Brown sugar - 1 Tbsp
  • Pine nuts - 1/3 cup

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  1. Cauliflower / Garlic - Prep as directed.
  2. Salmon - Divide fish up into 4 servings. Rinse and dry fish. Lightly salt and pepper.
  3. Sauce - {Double if you're making Wednesday's meal too} Pulse parsley, cilantro, shallots, garlic, red wine vinegar, and capers in a food processor while drizzling in olive oil. You want to add enough until the sauce, well, turns into a sauce. Season to taste with salt and pepper.


  1. Preheat oven to 500F (260C) degrees.
  2. Place chopped cauliflower and garlic cloves on a sheet pan and then cover tightly with foil. Bake for 8 minutes on top rack.
  3. Take them out and toss with olive oil and brown sugar. Sprinkle with salt and pepper, and roast for another 10 to 15 minutes uncovered, giving them a shake midway through. Toss in pine nuts in the last 2 minutes to give them some browning.
  4. Heat a skillet over medium-high heat. Add oil and then salmon to heated oil. Sear for 2 minutes, while seasoning the other side with salt and pepper. Flip over and sear for an additional 2 minutes. Pour in enough stock to shallowly cover the bottom of the pan. Cover with lid, lower heat, and simmer fish for another 3 to 5 minutes.
  5. Enjoy salmon and roasted cauliflower drizzled with chimichurri sauce. Remember to set some sauce aside for Wednesday's tacos too!

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This meal has 17 reviews

Agree with others that the chimichurri sauce really made this dish. Definitely make it ahead of time to let the flavors really pop. I also liked the cooking method for the salmon. This was a tasty dish that we'll be making again.

By: Angela
Posted: Jan 18, 2019
Diet: Original

The chimichurri sauce really pushed this from an okay meal to a great one.

By: Sundi
Posted: Jun 15, 2016
Diet: Paleo

I think I need a bowl of this chimichurri in my fridge at all times. I've been putting leftover sauce on everything all week!

By: Kathryn
Posted: Jan 30, 2014
Diet: Original

This was fantastic. I made the chimichurri ahead of time and I think that definitely made a difference. It was so bright tasting and tangy. I served it over the butternut squash mac'n cheese (which is addicting) and it was a great meal.

By: Leanna
Posted: Jan 09, 2014
Diet: Original

Cauliflower was really tasty!

By: Ramsey
Posted: Dec 21, 2013
Diet: Original

We liked cooking the salmon this way and the cauliflower had the perfect hint of sweetness to it. We'll likely make this again.

By: Amy
Posted: Nov 26, 2013
Diet: Paleo