Salmon baked with basil chimichurri and served with baked potato and sweet potato thyme fries and roasted beets and carrots has notes of fresh herbs and earthiness.
The beauty of this recipe is that while it is really 3 dishes, they are all baked and can be done together. Everything goes into the oven at roughly the same temperature, nothing needs constant attention, and the result looks far more deliberate than the effort involved. Salmon gets a thick coating of basil chimichurri, vegetables roast until tender, and potato fries pick up just enough color and thyme.
That means, less hands on work and more time to yourself or with friends and it makes a fantastic meal for company.
How to Make Baked Salmon with Basil Chimichurri and Crispy Thyme Fries
1. Make the Basil Chimichurri
Add the basil, red onion, garlic, olive oil, white wine vinegar, honey, chili paste, salt, and pepper to a food processor. Blend until smooth. Taste and adjust seasoning as needed. Measure out 8 tablespoons for the salmon and refrigerate the rest for later use.
2. Preheat the Oven
Heat the oven to 375°F (190°C). Line two baking sheets with parchment paper. Place an ovenproof rack over one of the sheets for the fries.
3. Bake the Salmon
Place the salmon fillets on a parchment-lined baking sheet. Season lightly with salt and pepper. Spread a thick layer of basil chimichurri over the flesh side of each fillet. Bake for 25–30 minutes, until the salmon is opaque and flakes easily. Remove from the oven and let rest for 5 minutes.
4. Prepare the Thyme Potato Fries
Toss the potato strips with olive oil, thyme sprigs, salt, and pepper. Arrange them in a single layer on the rack set over the baking sheet. Bake at 375°F (190°C) for about 25 minutes, turning once halfway through, until golden and crisp.
5. Roast the Vegetables
Toss the beets and carrots with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes, until tender and lightly caramelized.
6. Serve
Divide the salmon, roasted vegetables, and potato fries between plates. Spoon a little extra chimichurri over the salmon just before serving.
Recipe Notes
The basil chimichurri can be made up to three days ahead and stored in the refrigerator.
Sweet potatoes add a softer contrast; russets stay crisper.
Larger beets may need an extra 5–10 minutes in the oven.
Leftover chimichurri works well with eggs, grilled vegetables, or chicken.
FAQ
Can I use another herb instead of basil?
Parsley or a mix of parsley and basil works well, though the flavor will be sharper and less sweet.
How do I avoid overcooking the salmon?
Check at the 25-minute mark. The fish should flake easily but still look moist in the center.
Can this be prepared ahead?
The chimichurri and vegetables can be made in advance. The salmon is best baked just before serving.
What pairs well with this dish?
A crisp white wine such as Sauvignon Blanc or Albariño fits neatly without overpowering the meal.
Baked Salmon with Basil Chimichurri and Thyme Fries
Total Time: 50 minutes
Yield: Serves 4
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Description
Baked salmon with basil chimichurri, roasted vegetables, and thyme potato fries—an oven-friendly dinner that comes together without fuss.
Ingredients
For the Basil Chimichurri:
3 cups (710 ml) loosely packed fresh basil leaves
1 small red onion, diced
2 cloves garlic
? cup (80 ml) olive oil
2 tbsp white wine vinegar
1 tbsp honey
1/2 tsp chili paste
Salt and pepper, to taste
For the Salmon:
4 wild salmon fillets
8 tbsp basil chimichurri sauce (from above)
Salt and pepper, to taste
For the Thyme Potato Fries:
3 russet or sweet potatoes, sliced into 1/2-inch (1.3 cm) thick strips
A few sprigs fresh thyme
2–3 tbsp olive oil
Sea salt and pepper, to taste
For the Roasted Vegetables:
8 golden beets, halved vertically
8 Thumbelina or baby carrots, cleaned and tops trimmed
Olive oil, for drizzling
Salt and pepper, to taste
Instructions
Make the Basil Chimichurri:
Combine basil, red onion, garlic, olive oil, white wine vinegar, honey, chili paste, salt, and pepper in a food processor.
Blend until smooth and adjust seasoning as needed. Reserve 8 tablespoons for the salmon and refrigerate the rest for another use.
Bake the Salmon:
Preheat the oven to 375°F (190°C).
Place the salmon fillets on a parchment-lined baking sheet.
Spread a thick coating of basil chimichurri over the flesh side of each fillet.
Bake for 25–30 minutes, or until the salmon is opaque and flakes easily with a fork.
Remove from the oven and let rest for 5 minutes before serving.
Make the Thyme Potato Fries:
While the salmon bakes, toss the potato strips with olive oil, thyme sprigs, salt, and pepper.
Arrange them in a single layer on an ovenproof rack set over a baking sheet.
Bake at 375°F (190°C) for about 25 minutes, turning halfway through, until crisp and golden.
Roast the Vegetables:
Toss the halved golden beets and carrots in olive oil, salt, and pepper.
Spread on a baking sheet and roast for 25 minutes at 375°F (190°C), until tender and lightly caramelized.
Serve:
Arrange the baked salmon, roasted vegetables, and thyme potato fries on plates.
Drizzle a little extra chimichurri over the salmon before serving.
Notes
You can make the basil chimichurri up to 3 days ahead and store it in the fridge.
Sweet potatoes work beautifully for a sweeter contrast to the savory salmon.
If using large beets, roast them slightly longer to ensure tenderness.
- Prep Time: 20 min
- Cook Time: 30 min
Category: Main
Method: Oven Baking
Cuisine: Mediterranean
Nutrition
- Serving Size: 1 Fillet with sides
- Calories: 620
- Sugar: 10g
- Sodium: 520mg
- Fat: 38g
- Saturated Fat: 6g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 34g
- Cholesterol: 85mg
If you liked this, you are going to love these favorite salmon recipes:
Broiled Salmon with Balsamic Butter Sauce
Roasted Asparagus Salad with Smoked Salmon and Poached Eggs
Wild Salmon Cakes
Mango and Salmon Tacos
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