Chimichurri Salmon with Beet, Walnut and Goat Cheese Salad

Chimichurri salmon with roasted beet, walnut and goat cheese salad recipe

Serves two. Time: prep 20 min; cook 10-15 min



  • 1 lb of salmon cut into 2 portions, deboned, rinsed with cold water and dried as thoroughly as possible (without damaging the salmon) using paper towels. Room temp prior to cooking.
  • Salt and pepper
  • Avocado oil, 2 tbsp for searing
  • Lemon slices (for cooking and serving)


  • 1/4 cup finely chopped parsley
  • 1 clove garlic minced
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • Salt and pepper, to taste


  • 2 cups romaine lettuce, washed, dried and chopped into 1 inch pieces
  • 4 small beets (either roasted or canned), cut into quarters
  • 2 tbsp finely sliced onion (red, white or yellow)
  • 2 tbsp walnuts, crushed
  • 1.5-2 tbsp goat cheese


  • 1/4 cup balsamic vinegar
  • 2 tbsp olive oil
  • 1 tsp shallot, finely chopped
  • 1 tbsp spicy brown or dijon mustard
  • 1 tsp sugar (or to taste)
  • 1/2 tsp oregano
  • Salt and pepper to taste



  • Whisk all ingredients in a measuring cup with spout to facilitate pouring.


  • Prepare salad as follows: put lettuce, beets, onion and walnuts in bowl and toss with dressing to evenly coat everything. Put into fridge.


  • Heat oven to 325 degrees.
  • Score salmon skin 4-5 times.
  • Season generously with salt especially (more on the thicker part and less on the thinner part), also pepper to taste.
  • Add avocado oil to pan and heat up medium-high to high. Oil should not be smoking or fish will stick and you might just ruin your pan- just shimmering dramatically.
  • Place salmon carefully into pan to sear using tongs. 60-90 seconds. Make sure its not sticking and be careful of oil splatter as you check level of sear with a spatula.
  • Take off heat and gently (to avoid sticking and ruining sear) flip salmon skin side down. Squeeze salmon with lemon and place into preheated oven for 4-6 minutes, level of doneness has a lot to do with personal preference and thickness of filets.
  • Remove from oven and allow to rest.


  • Remove from fridge and stir salad.
  • Put on plates and put dollops of goat cheese on salads.


  • Squeeze with lemon, place on plate next to salad.
  • Cover salmon with chimichurri and serve.

3 Comments Add yours

  1. This looks delicious! I’m always looking for new ways to cook salmon.

    1. I truly hope you love it! Thank you so much for your comment and for visiting my website! 😊

  2. CarolCooks2 says:

    I love salmon and your dressing sounds delicious 🙂

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