The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Chimichurri salmon with Med veg & wedges
Add some Latin beats to your weekday eats with this stunning salsa-topped salmon. Shallots, chillies, parsley and coriander mix with garlic paste, oregano and vinegar to create your chimichurri – a flavour bomb that brings fiesta feels to roasted salmon, sweet potato wedges and sauteéd peppers and courgettes.
SWK: Source of fibre
SWK: High protein
Plants 5
newBadge
Serving size
Ingredients
- 1 shallot
- 1 chilli
- 1 handful of fresh flat-leaf parsley
- 1 handful of fresh coriander
- 1 tsp dried oregano (Dried Rubbed Oregano 100%.)
- 2 tbsp red wine vinegar (red wine vinegar (100%))
- 2 skinless salmon fillets (Fish)
- 2 courgette
- 3 small sweet potato
- 4 tsp garlic paste (Garlic, Sea Salt, Citric Acid)
- 1 pepper
Nutritional Information
Calories: 642
Protein: 36g
Carbs: 80g
Fat: 21g
Ingredients
- 2 shallot
- 2 x chilli
- 2 handful of fresh flat-leaf parsley
- 2 handful of fresh coriander
- 3 sweet potato
- 8 x garlic paste (Garlic, Sea Salt, Citric Acid)
- 1 tbsp dried oregano (Dried Rubbed Oregano 100%.)
- 4 tbsp red wine vinegar (red wine vinegar (100%))
- 4 skinless salmon fillets (Fish)
- 3 courgette
- 2 pepper
Nutritional Information
Calories: 585
Protein: 35g
Carbs: 68g
Fat: 21g
Chimichurri salmon with Med veg & wedges
Add some Latin beats to your weekday eats with this stunning salsa-topped salmon. Shallots, chillies, parsley and coriander mix with garlic paste, oregano and vinegar to create your chimichurri – a flavour bomb that brings fiesta feels to roasted salmon, sweet potato wedges and sauteéd peppers and courgettes.
Cook time:
35 mins
Cuisine:
British
Food group:
Fish
Allergens: Fish
Cooking Instructions
Before you start
- 2 large baking trays
- 1 large non stick frying pan
- 1 small mixing bowl
Get the wedges going
- Heat your oven to 220ºC/fan 200ºC/gas 7.
- Cut the sweet potatoes into wedges, then put them on a baking tray lined with baking paper and spritz with cooking spray. Roast for 20-25 mins until soft and golden.
Chimichurri time!
- Meanwhile, peel and finely dice the shallots, and finely dice the chillies (deseed for less heat).
- Finely chop the parsley and coriander.
- In a small bowl, mix the shallots, chillies and chopped herbs with the garlic paste, oregano, vinegar and 4 tbsp water (8 tbsp for 4 portions).
Sort the salmon
- Put the salmon on a baking tray lined with baking paper and spritz with cooking spray. Bake for 12-14 mins until cooked through and flaking.
Chop, slice & fry
- At the same time, cut the courgettes into 1cm-thick slices, then deseed and thinly slice the peppers.
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the courgettes and peppers for 3-4 mins.
Plate up
- Serve the wedges topped with the courgettes and peppers. Lay the salmon on top and spoon over the chimichurri.