Hasselback Salmon With Chimichurri Vinaigrette

Step 1

1 Make the salmon: Position a rack in the middle of the oven and preheat it to 425 degrees

Step 2

2 Line a rimmed baking sheet with parchment paper and transfer the salmon to the sheet, skin side down

Step 3

3 Using a sharp knife, make about 15 horizontal slits in the fish 1/2- to 3/4-inch apart, being careful not to cut through the skin

Step 4

4 (The size of the pan and the number of slits will vary depending on the dimensions of your fillet

Step 5

5 ) Make one long, lengthwise slice down the center of the salmon, again being sure not to cut through the skin

Step 6

6 Season the fish with 1/2 teaspoon of salt and the pepper

Step 7

7 Finely zest the lemon, reserving the citrus for serving

Step 8

8 In a medium bowl, mix together the parmesan, panko, garlic powder, the remaining salt and the zest until well combined

Step 9

9 Sprinkle the panko mixture over the fish, tucking it into the cuts and grooves and lightly pressing it so it sticks to the salmon

Step 10

10 Drizzle the fish lightly with oil or spray with cooking spray

Step 11

11 Transfer the fish to the oven and roast for 20 to 25 minutes, or until the fish is golden and crisp on top

Step 12

12 The cooking time will vary depending on the thickness of the fish and preference for doneness

Step 13

13 You can peek at the thickest slits to determine if the fish needs to cook longer

Step 14

14 Slice the lemon into six wedges

Step 15

15 Make the chimichurri vinaigrette: While the fish is roasting, in the bowl of a food processor or in a blender, combine the parsley or cilantro, vinegar, olive oil, garlic and oregano, and pulse to desired chunkiness

Step 16

16 If the sauce is too thick, add more oil or water, 2 teaspoons at a time

Step 17

17 Taste and add salt and pepper, as needed

Step 18

18 (Alternatively, you can finely chop the ingredients by hand and whisk together in a large bowl or roughly chop them and use an immersion blender to puree

Step 19

19 )

Step 20

20 Serve the fish family-style, with the sauce and lemon wedges on the side

Step 21

21 NOTE: To make roasted broccoli or cauliflower to go along with the fish, line a large, rimmed baking sheet with parchment paper or lightly grease it

Step 22

22 Arrange 1 pound (about 5 cups) of broccoli or cauliflower florets on the pan, drizzle with about 1 tablespoon of olive oil and toss to coat

Step 23

23 Spread the broccoli in a single layer and lightly season with salt and pepper

Step 24

24 Transfer the vegetables to the oven about 15 minutes before the salmon is supposed to be done and roast until the vegetables have softened slightly and begun to crisp on top

Step 25

25 Serve with lemon wedges and grated parmesan on the side, if desired