Chimichurri Salmon with Cilantro Rice

Name: Chimichurri Salmon with Cilantro Rice
Prep time: 10 min
Cook time: 12 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 (6 oz) skinless, salmon filets; 2 tbsp chimichurri sauce; ¾ cup jasmine rice; 1 lime, zested and juiced; ¼ cup cilantro, chopped

This chimichurri salmon with cilantro rice is a restaurant-quality dinner that comes together in under 30 minutes using either store-bought or homemade chimichurri sauce.

🥗Pescatarian 🏷️Healthy 🏷️Salmon 🏷️Chimichurri 🏷️Cilantro rice 🏷️Jasmine rice 10 min prep

🏷️

Total

30 min

Servings

2

Difficulty

Easy

Est. Cost

$13–$21

Ingredients

2 (6 oz) skinless, salmon filets
2 tbsp chimichurri sauce
¾ cup jasmine rice
1 lime, zested and juiced
¼ cup cilantro, chopped

5 Ingredients

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Instructions

1
Place a Suvie roasting rack (handles facing up) in a Suvie pan and mist lightly with cooking spray. Pat salmon dry and season with ½ tsp kosher salt and ¼ tsp ground black pepper. Place salmon in prepared pan and insert into the bottom zone of Suvie. Input settings and cook now or schedule.
2
Select "Cook" on the main screen of the Suvie Starch Cooker and select "Rice". Select jasmine rice from the options listed. Pour 1 cup jasmine rice into the Suvie rice pot with ¼ tsp kosher salt. Place the pot lid on top of the pot.
3
Lift the door to the Suvie Starch Cooker, place the pot on the hot plate, ensuring it is centered, and then close the door. Fill the water reservoir located on the top of the Suvie Starch Cooker to the line indicated on the display screen. Ensure the drain tray is in place and select "Cook" or "Schedule".
4
After your rice is done cooking, stir in ¼ cup cilantro, ½ tsp lime zest, and 2 tsp fresh lime juice and season to taste with salt. Remove salmon from Suvie, drizzle with chimichurri and divide between plates with rice.

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Tips & Notes

Pro tips

Pat salmon dry before cooking to ensure a golden exterior and prevent steaming.
Don't overcook salmon — remove from heat when the center is still slightly opaque to avoid dryness.
Toast the jasmine rice in a dry pan for 1–2 minutes before adding liquid for deeper, nuttier flavor.
Add chimichurri sauce to the salmon just before serving to preserve the vibrant green color and fresh herb flavor.