Broiled salmon fillets with a vibrant Meyer lemon and mint chimichurri makes for a simple, yet elevated mid-winter meal that's perfect for a Valentine's dinner at home. 
Broiled Salmon Fillets with Meyer Lemon-Mint Chimichurri and Crispy Potatoes
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 
Broiled salmon fillets with a vibrant Meyer lemon and mint chimichurri makes for a simple, yet elevated mid-winter meal that's perfect for a Valentine's dinner at home.
Recipe Type: Dinner
Makes: 4 servings
Author: Elizabeth Stark
Ingredients
Potatoes
  • 8 small to medium red or Yukon Gold potatoes cut into quarters or sixths
  • 2 tablespoons extra virgin olive oil
  • sea salt
  • fresh ground pepper
Broiled Salmon
  • 2 pound salmon fillet skin on and pin bones removed
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon Meyer lemon zest
  • sea salt
Meyer Lemon-Mint Chimichurri
  • 1 tablespoon finely minced shallot, from 1/2 a shallot
  • 2 cloves garlic, finely minced
  • 1/4 teaspoon sea salt
  • 1 teaspoon Meyer lemon zest plus 1 tablespoon Meyer lemon juice
  • 1 teaspoon lemon zest plus 1 tablespoon lemon juice
  • 1 cup mint leaves, finely minced
  • 1 cup parsley leaves, finely minced
  • 1/4 cup extra virgin olive oil
Instructions
Potatoes
  1. Preheat oven to 425 degrees F.
  2. Rinse potatoes under cold running water. Set potatoes in a large pot of cold, salted water and bring water to a boil. Once water comes to a boil, boil 4 minutes, then strain.
  3. Shake excess water out of colander, then toss potatoes with olive oil. Spread out on a large baking sheet. Sprinkle generously with sea alt and pepper. Roast 25 - 30 minutes, flipping potatoes halfway through.
  4. Keep potatoes warm while you prepare salmon.
Chimichurri
  1. Combine shallot, garlic, sea salt, and lemon juice; set aside 10 minutes. Fold in herbs and olive oil. Add sea salt to taste.
Salmon
  1. When potatoes come out of the oven, turn broiler to high.
  2. In a small bowl, combine zest and olive oil.
  3. With a sharp knife, cut salmon fillet into 4 equal pieces. Arrange on a rimmed baking sheet skin side down. Drizzle olive oil mixture over salmon and sprinkle generously with sea salt.
  4. Slide into broiler and roast until salmon is just pale and puffed up with golden flecks. If needed, keep oven door open a crack to make sure broiler stays on during cook time.
  5. Remove salmon from baking sheet right away. Serve with a drizzle of chimichurri and a lemon wedge, with potatoes on the side.