Salmon with Kale Chimichurri #WeekdaySupper

In need of a quick, yet healthy and delicious weekday supper? Roasted Salmon with Kale Chimichurri adds a lot of color and a bit of bite to dinner, plus a new twist on a traditional sauce. 

Salmon with Kale Chimichurri #WeekdaySupper from The Girl In The Little Red Kitchen

It’s the end of a long workday, you’re tired, you probably got up early to go to the gym, or perhaps you went after  work. If the gym wasn’t on the schedule there might have been errands to run or kids to wrangle.  Whatever the reason, you’re home, you’re hungry and takeout for another night in a row doesn’t look too appetizing right now.   What to do?

Welcome to my normal weeknight (minus the kids, add a dog and perhaps a little less takeout).  The days are long and not always that glamorous for the life of a food blogger, here’s a little truth for you – making dinner during the week is sometimes a bit of a struggle.

I love to cook but after a long day I don’t always love the task of the elaborate dinner, however since I like to eat, I try to get something healthy on the table.

Insert my go-to quick dinner of roasted salmon, you really can’t go wrong with it, as it’s healthy, full of good fats and cooks up quickly.  The only problem is it’s gets boring – I can’t be the only one who gets palate fatigue after awhile right? It was time to spruce the usual up with something extra.


Salmon with Kale Chimichurri- The Girl In The Little Red Kitchen

My brother once asked me many years ago “what’s with the all the kale?”

I told him I like it, you got a problem with it?

I mean, it’s a versatile green, you can cook it down with some onions, bacon and garlic as a simple side, make a hearty salad or my personal favorite turn any typical sauce made with an herb and replace with kale.  It’s a double whammy in that case because you get the delicious taste of a pesto or a chimichurri with the bonus superpower of kale.

There’s a lot of bite and a lot of kale involved with kale chimichurri but it brightens up some simple roasted salmon and puts dinner on the table in about 20 minutes.

Salmon with Kale Chimichurri
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  • 1lb salmon filet (approximately 2 filets)
  • kosher salt and black pepper
  • 1 medium bunch lacinato kale, tough inner stalk removed, roughly chopped
  • 2 garlic cloves
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon kosher salt
  • 3 tablespoons red wine vinegar
  • 1/2 cup extra virgin olive oil


  1. Heat your oven to 375 degrees and line a rimmed baking sheet with parchment paper.
  2. Season your salmon with kosher salt and black pepper and place skin side down on the baking sheet.
  3. Roast for 15-20 minutes or until the salmon is cooked completely through or has reached an internal temperature of 145 degrees.
  4. While the salmon is cooking place the chopped kale, garlic cloves, red pepper flakes, salt and red wine vinegar in a food processor or high speed blender. Blend until the kale is broken down into small pieces and the drizzle the oil down from the top with the motor running.
  5. The chimichurri will be a little thicker than traditional chimichurri but should still be wet.
  6. Remove the salmon from the oven and plate.
  7. To serve you can either cover each piece of salmon with the chimichurri or serve the kale chimichurri on the side to dip your salmon in.
  8. Makes 2 servings.
Recipe Type: Main, seafood

 For more #WeekdaySupper inspiration, check out what’s cooking up below!


Monday – 15 Minute Beef Soup by MealDiva
Wednesday – Penne with Red Lentils & Ginger by Cooking Chat
Thursday – Curried Chicken Wraps by A Mama, Baby & Shar-pei in the Kitchen
Friday – Spinach Ricotta Meatballs by Feed Me, Seymour

Salmon with Kale Chimichurri | The Girl In The Little Red Kitchen

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11 thoughts on “Salmon with Kale Chimichurri #WeekdaySupper

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