Hey Honeys!

I hope that all of you had a wonderful Halloween.

It’s hard to believe that Thanksgiving and Christmas are coming up so fast.

Recently, I was looking through my camera roll and found a recipe from back in the Summer and remembered how delicious it was.

Chimichurri Salmon with a side of crispy smashed potatoes!

If you’ve read my blog before, I’m sure you remember that I always give you the ingredient list first.

For the potatoes, you will need: 2 lbs of small white or red skin potatoes, kosher salt, 2 tbsps of extra virgin olive oil, black pepper, and garlic powder.

Heat the oven to 450°F.

Add the potatoes to a pot of cold water with a pinch of salt and bring to a boil. Cover the pot and turn the heat down to a simmer. Cook for 15-20 minutes.

Drain the potatoes and transfer them to a baking sheet. Allow them to cool down.

Using the heal of your hand, begin smashing the potatoes.

Brush the potatoes with oil and heavily season them with garlic, salt, and pepper.

Put the pan in the oven and roast them until crispy. Usually 30-35 minutes.

For the Salmon you will need: 2-6 salmon fillets (depending on how many you are feeding), 2 cups fresh parsley, 1/4 cup of fresh basil, 1 shallot, 1/4 cup of olive oil, 2 tbsp of red wine vinegar, 1 tbsp of fresh lemon juice, 4 cloves of garlic, 1/2 tsp of sea salt, 1/2 tsp of red pepper flakes.

Start by preheating your oven to 425°F.

Brush the salmon fillets with a little bit of olive oil and fresh lemon juice. Once preheated, add the fillets to the oven and bake for 8-10 minutes.

While the salmon is baking, add all the chimichurri ingredients to a food processor or blender.

Once that is done, you can top your perfectly baked salmon with this savory and delicious sauce.

I hope you all enjoy!

Xoxo

-HDH