Premium freshwater glacial mountain salmon available for delivery nationwide.

Chimichurri Salmon Tray Bake

chimichurri salmon tray bake



4 pinboned salmon portions, skin off

Salt & pepper

½ t smoked paprika

¼ t ground coriander

300g sourdough bread, 2cm thick slices, torn into large pieces

3 T extra virgin olive oil

250g truss tomatoes (or cherry tomatoes)

2 bunches asparagus, trimmed, halved

½ lemon, cut into 4 wedges


½ C baby spinach leaves

½ C fresh mint leaves

½ C fresh coriander leaves

1 garlic clove, finely chopped

2 T red wine vinegar

60ml (¼ C) extra virgin olive oil



  1. To make the chimichurri, Place the spinach, mint, coriander, garlic, vinegar, oil and 1 T of water in a small food processor. Process until a coarse puree forms. Season with salt and pepper.
  2. Preheat an oven grill on high. Place the salmon portions on one side of a large baking tray, and put the torn bread on the other side. Drizzle 2 T of the oil over the bread and salmon. Sprinkle the paprika and ground coriander over the salmon then season everything well.
  3. Grill for 5 minutes or until bread is light golden. Transfer bread to a plate. Return tray to the oven and grill the salmon for a further 5 minutes or until it flakes easily.
  4. Meanwhile, heat the remaining oil in a large frying pan over medium heat. Add tomato and cook for 3-4 minutes. Add asparagus and cook for a further 3-4 minutes, or until tomato has softened and asparagus is just tender. Transfer to a plate. Add lemon wedges and cook for 1-2 minutes or until slightly charred.
  5. Add tomato, asparagus and lemon to tray. Top with bread. Dollop with chimichurri to serve.


Serves 4.

Recipe adapted from


To order salmon for this recipe, click here!