Chimichurri & Dill Scottish Salmon
Get ready to cook
1. In a bowl, combine chopped dill and Cuban Chimichurri.
2. Spread 2 tablespoons of dressing on each fish fillet and place on tray in a single layer.
3. Pre-heat oven to 180°C and bake for 15-20 minutes or until cooked. Serve immediately.
400g Cuban Chimichurri
20g finely chopped dill
10 Scottish salmon fillets