Chimichurri Grilled Salmon & Sweet Potato Bowl
Grilled salmon with chimichurri and caramelized sweet potatoes over arugula.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Makes
- 4 bowls
Chimichurri works as well on rich salmon as on beef or chicken (see our Chimichurri Grilled Chicken Sweet Potato Bowl). Here the bowl uses peppery arugula as its base so the salmon and sweet potatoes are the focus.
Why this recipe works
Vinegar-sharp chimichurri cuts through salmon's richness and the sweet potatoes' sweetness.
Ingredient notes
Oil the salmon, not the grill pan, to prevent sticking.
Common mistakes
- Turning the salmon too early.
- Crowding the sweet potatoes.
What to serve with it
Avocado.
Meal prep
Best within 3 days.
More bowls like this
Cooking tips
Leave the salmon until it releases from the grates. Make chimichurri first.
Swaps and variations
Use quinoa as a base. Use shrimp.
Storing and reheating
Refrigerate within 2 hours for up to 3 days.
Recipe
Chimichurri Grilled Salmon & Sweet Potato Bowl
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Makes
- 4 bowls
Ingredients
You’ll need: rimmed sheet pan; grill pan; small bowl; instant-read thermometer
Method
-
Heat the oven to 425°F (220°C). Toss the sweet potatoes with the olive oil and 1/2 teaspoon salt and roast 25 to 30 minutes.
-
Mix the parsley, garlic, vinegar, extra virgin olive oil, oregano, red pepper flakes and 1/4 teaspoon salt.
-
Brush the salmon with the neutral oil and season with the remaining salt. Grill on a grill pan over medium-high heat 4 minutes, turn and grill 3 to 4 minutes more, until it flakes and reaches 145°F (63°C).
-
Divide the arugula among 4 bowls, add sweet potatoes and salmon and spoon over the chimichurri.
Questions
Can I bake the salmon?
Yes, at 400°F (200°C) for 10 to 12 minutes.
Does chimichurri suit fish?
Yes; it's bright and acidic.
Comments