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Roasted Salmon with Arugula Mango Chimichurri
Arugula Chimichurri is a healthy, version of the classic Argentinian condiment for steak. It’s typically made with lots of oil, parsley and cilantro. I’ve lightened up the sauce and substituted peppery arugula for an easy way to increase your intake of cruciferous vegetables and added delicious mango. The result is a nutritious sauce packed with a bright sweet and tangy flavor. I used it here on salmon but it would also be great on chicken, shrimp, other fish, eggs or anything else you can think of
Ingredients
- 1 lb pound salmon fillet with skin on
- 1 lime juiced
- 1 clove garlic minced
- 1 teaspoon honey
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground chili pepper
- ½ teaspoon cumin
Instructions
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Preheat oven to 425 degrees.
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Place on foil lined baking sheet.
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In a bowl combine lime juice, garlic, black pepper, chili pepper and cumin
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Pour over salmon.
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Bake for 15 minutes or until salmon is cooked through, then lift flesh from skin with a metal spatula and transfer to a plate. Discard skin
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Spoon Chimichurri over salmon and enjoy!