Whole30 Salmon with Chimichurri
This dish is easy to make, yet impressive and delicious. Baking the salmon in a Stasher bag keeps it moist while retaining its nutrients and flavors. Be sure to grab fresh, wild-caught salmon if you can — it's sustainably raised and more nutrient dense, too. Serve it atop a parsnip puree for a satisfying, well-rounded Whole30® meal.
Whole30 Baked Salmon
1 lb salmon filet
Zest from 1 lemon
Salt and pepper
1½ cup flat leaf parsley
½ cup cilantro
¼ cup fresh oregano
3 tbsp lemon juice
1 tsp cumin
6 cloves garlic
½ cup olive oil
Preheat oven to 325 °F / 163 °C.
Season salmon with salt, pepper, and lemon zest and place in a Half Gallon Stasher bag. Set on a rimmed baking sheet with the seal open to vent. Bake for 15 to 17 minutes.
Meanwhile, puree the fresh herbs (stems removed), lemon juice, cumin, garlic, and olive oil. Add salt and pepper to taste. Serve drizzled over the salmon.
Whole30 Parsnip Puree
1 lb parsnips, peeled and thinly sliced
½ cup coconut milk or coconut cream
3 Tbsp ghee of Whole30 approved vegan butter
½ tsp garlic powder
½ tsp salt
½ tsp black pepper
Fill a pot with 6 to 7 cups of water and bring it to boil. Peel and thinly slice parsnips; place them in a Stasher bag. Press out any air bubbles and fully seal the bag.
Carefully place the bag in the pot of boiling water and cook for about 20 to 25 minutes — until parsnips are tender when pierced with a fork.
Use tongs to remove the bag from the pot of boiling water. Open the Stasher bag with oven mitts or a dish towel.
Carefully remove the parsnips from the bag into a food processor. Add coconut milk, ghee, and garlic powder; process until smooth and creamy. Add salt and pepper, adjusting to taste.
TIP 💡 Even when cooked until tender, parsnips have a dense texture so a food processor works best for a creamy puree, but you can also use an immersion blender and puree in the same pot used to boil the parsnips.