Chimichurri Salmon with Roasted Fennel and Spinach
Roasted salmon with caramelized fennel, sautéed spinach, and a bold chimichurri drizzle, finished with creamy avocado for a nutrient-packed, flavor-rich meal.
Ingredients
For the Roasted Salmon & Fennel
- 4 salmon fillets about 5 oz each
- 1 fennel bulb trimmed and sliced into wedges
- 3 tablespoons extra virgin olive oil divided (some for the fennel, some for brushing the salmon)
- 1 teaspoon salt divided (adjust to taste)
- ½ teaspoon freshly ground black pepper divided (adjust to taste)
For the Chimichurri
- ½ cup fresh parsley firmly packed
- ¼ cup fresh cilantro firmly packed — use more if needed to get enough herb volume
- 2 tablespoons red wine vinegar or to taste
- 2 cloves garlic roughly chopped
- ¼ teaspoon chili flakes or more if you like spice
- ½ teaspoon dried oregano or 1 teaspoon fresh, if available
- ¼ teaspoon salt adjust to taste
- ¼ teaspoon freshly ground black pepper adjust to taste
- ¼ cup extra virgin olive oil for the sauce
For the Spinach
- 8 cups fresh spinach about 2 cups per serving, loosely packed
- 1 tablespoon extra virgin olive oil
- Pinch of salt and pepper
Optional
- 1 avocado sliced into four portions (about ¼ avocado per person)
Instructions
Preheat the Oven
- Preheat your oven to 400°F (200°C).
Roast the Fennel
- Slice your fennel bulb into wedges (about ½-inch thickness).
- Arrange fennel slices on a baking sheet.
- Drizzle with 1–2 tablespoons of the olive oil and sprinkle with half of the salt and pepper.
- Roast for 20–25 minutes, or until fennel is lightly caramelized. (You’ll add the salmon to the oven shortly so they can finish together.)
Prepare the Chimichurri
- While the fennel is roasting, make the sauce.
- In a small food processor or blender, combine:
- Parsley
- Cilantro
- Red wine vinegar
- Garlic
- Chili flakes
- Dried oregano
- Salt and pepper
- Pulse until finely chopped.
- Slowly drizzle in ¼ cup olive oil while pulsing, until you get a rough sauce. Adjust vinegar, salt, and pepper to taste.
- Reserve half of the chimichurri for serving and use the other half to brush onto the salmon before roasting (optional).
Season & Roast the Salmon
- Lightly brush each salmon fillet with the remaining 1 tablespoon of olive oil (or use some of the chimichurri instead).
- Sprinkle with the remaining salt and pepper.
- After the fennel has roasted for about 10 minutes, push the fennel to one side of the baking sheet and place the salmon fillets on the other side.
- Return to the oven and roast for 10–12 minutes, depending on the thickness of the salmon, until the internal temperature reaches 145°F (63°C) or until it flakes easily with a fork.
Sauté the Spinach
- While the salmon is finishing in the oven, warm 1 tablespoon olive oil in a skillet over medium heat.
- Add the spinach, season with a small pinch of salt and pepper, and sauté just until wilted (1–2 minutes).
Assemble & Serve
- Place a mound of sautéed spinach on each plate.
- Add a portion of roasted fennel.
- Top each plate with a roasted salmon fillet.
- Drizzle reserved chimichurri over the salmon.
- For extra healthy fats, add ¼ avocado per plate.
Notes
Approximate Nutrition Per Serving (without avocado)
- Calories: ~450 kcal
- Protein: ~35 g
- Fat: ~28 g
- Net Carbs: ~6g (mostly from fennel and spinach)
- Adding ¼ avocado (about 60–70 kcal) brings each serving closer to ~500 kcal total.
Meal Prep
- Store the salmon, fennel, and spinach in separate containers. Keep the chimichurri in a sealed jar. Everything should keep well for up to 3 days in the refrigerator.