This post was created in partnership with ALDI. All opinions are our own.
“We’re flexitarian.” When Alex and I say it, typically we get funny looks. And we promise, flexitarian is not a term we made up–as much as we’d like to take credit! At home we eat mostly vegetarian, but every now and then we’ll eat fish or meat. (That’s it: flexitarian!) Typically it’s in honor of a special occasion, like having guests for dinner. Eating seafood on occasion helps to keep our “mostly vegetarian” eating style sustainable for us. And when we do opt for meat or fish, we look for it to be sustainably-raised where possible.
We assumed that you, our readers and followers, were mainly here for the vegetarian recipes. However, we recently did a poll on Instagram to see if followers were interested in seafood recipes–and got a resounding yes! So, we wanted to share with you a super simple and delightful way to prepare salmon.
When ALDI came to us to showcase their salmon, our first question was (you guessed it)–is it sustainably raised? The answer: this salmon is sustainably farm raised. ALDI offers fresh, never frozen fish, including Atlantic salmon and tilapia. They work with the Sustainable Fisheries Partnership and the Global Aquaculture Alliance to ensure the sourcing of sustainable seafood for customers, wherever possible. ALDI aims to buy all its fish and shellfish products from responsibly-managed fisheries and farms that have minimal impacts on the marine environment.
Here, we’ve created a 10-minute baked salmon recipe and paired it with a bright green chimichurri sauce. One of the things I love about eating seafood is that it’s so quick to cook: just 10 minutes in the oven and this salmon is flaky and delicious. The neon green chimichurri sauce is what puts it over the edge: lightly garlicky and fresh, it’s simple to make: just throw everything in a blender! Here, we’ve used the Ambiano Professional Nutrition Blender available at ALDI starting March 14. To make it an entire meal, we paired the baked salmon with cumin-roasted potatoes. You can roast them all on the same sheet if you prefer; the potatoes take 35 minutes in total; just throw the salmon on in the last 10 minutes. It’s perfect for a quick weeknight meal that looks incredibly impressive with minimal effort. (Pretty simple, we like to say!)
The salmon we picked up at ALDI was delightful, and no surprise, Larson was a huge fan of this meal. What about you–do you eat seafood? Have you tried salmon at ALDI?
Looking for more fish and seafood recipes?
If you like this baked salmon recipe, here are some of our other favorite fish and seafood recipes:
This recipe is…
This baked salmon recipe is gluten-free and Whole 30 compliant.
This 10-minute baked salmon is an ultra quick dinner, paired with a bright green chimichurri sauce. Add our oven-roasted potatoes as a side and you can roast them on the same baking sheet!
For the potatoes (optional side dish)
- 2 pounds red potatoes
- 1 1/2 tablespoons SimplyNature Organic Extra Virgin Olive Oil
- 1 teaspoon Stonemill Cumin Ground
- 3/4 teaspoon kosher salt
- Stonemill Ground Black pepper
For the salmon
- 1 1/2 pounds Fresh Atlantic Salmon Side
- Kosher salt
- Stonemill Ground Black Pepper
For the chimichurri
- 1 cup fresh cilantro leaves and tender stems, tightly packed (about 1 large bunch)
- 1 cup fresh parsley leaves and tender stems, tightly packed (about 1 large bunch)
- 2 green onions (tops only)
- 1 garlic clove
- 1/2 cup SimplyNature Organic Extra Virgin Olive Oil
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon SimplyNature Oregano
- 1/4 teaspoon kosher salt
- Several grinds Stonemill Ground Black Pepper
Preheat the oven to 450F.
Slice the potatoes into thin rounds. In a large bowl, mix them with the olive oil, cumin, kosher salt and black pepper. Line a baking sheet with parchment paper and place the potatoes in an even layer on top. Roast the potatoes for about 35 minutes total, until golden brown, stirring halfway through.
Generously sprinkle the salmon with kosher salt and fresh ground black pepper. Place it on a parchment-lined baking sheet and bake for about 10 minutes until flaky and just cooked (test it with a fork to assess doneness). Watch the salmon to make sure not to overcook; the timing can vary based on the thickness of the salmon and variations between ovens.
Meanwhile, make the chimichurri: Slice off the tops of the green onions. In a blender, blend all ingredients until a smooth sauce forms, (if necessary, stop and mix the ingredients to allow them to fully blend).
To serve, drizzle the salmon with chimichurri, and serve with potatoes.