Chimichurri Salmon with Cilantro Rice

Name: Chimichurri Salmon with Cilantro Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 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 quick, restaurant-quality dinner that pairs herb-topped salmon filets with aromatic lime rice in under 30 minutes, ideal for weeknight cooking.

🥗Pescatarian 🏷️Healthy 🏷️Chimichurri 🏷️Salmon 🏷️Cilantro rice 🏷️Jasmine rice Lime

🏷️

Total

40 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. Bottom Zone: Roast at 400°F for 12 minutes, Top Zone: None
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 filets dry before cooking to achieve a light crust and prevent sticking.
Toast jasmine rice briefly in the pan before adding water to enhance nutty flavor and reduce mushiness.
Add chimichurri sauce to salmon in the final minute of cooking or after plating to preserve the sauce's fresh, bright flavor.
Zest the lime before juicing it to capture all the aromatic oils in the rice.

Substitutions

Jasmine rice → basmati or white rice (adjust cooking time to package directions)
Fresh cilantro → fresh parsley (similar brightness, slightly different flavor profile)
Salmon filets → halibut, cod, or sea bass (adjust cooking time for thinner cuts)

Storage & make-ahead

Store leftover salmon and rice separately in airtight containers for up to 3 days; reheat rice gently with a splash of water and serve salmon cold or reheated at low temperature.

Common Questions

Can I make chimichurri sauce from scratch?

Yes. Blend fresh parsley, garlic, red wine vinegar, olive oil, oregano, and red pepper flakes. Homemade sauce takes about 5 minutes and keeps for up to one week in the fridge.

How do I know when the salmon is done?

Salmon is cooked through when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). Don't overcook—it should still be moist inside.