Make a smooth creamy chimichurri sauce by combining all ingredients except oil in a food processor or blender and blending smooth. Then stir in oil.
2 cups flat leaf parsley, ½ teaspoon dried red pepper flakes, 1 teaspoon 1 teaspoon sea salt , ½ cup red wine vinegar, 1 cup olive oil, ¼ small white onion, 6 cloves garlic
Preheat oven to 400 degrees Fahrenheit.
Place salmon fillets, skin side down, onto parchment or foil lined baking sheet. Divide chimichurri in half, using ½ cup to evenly coat the salmon filets and reserving remaining ½ cup for serving.
1 ½ pounds salmon, 1 cup chimichurri sauce
Then top chimichurri-covered salmon with a generous layer of onions and garlic.
1 medium sweet onion
Bake until just cooked through, when salmon reaches about 130 degrees or until flesh is set and still pink in the center but can easily be flaked with a fork. About 10-14 minutes depending on thickness of fish.
2 large garlic cloves
Remove and carefully lift flesh away from skin. Serve with remaining chimichurri sauce on the side.