Curtis Stone’s crispy-skin salmon with snap peas and chimichurri

Try Curtis Stone's’ crispy-skin salmon with snap peas and chimichurri for an easy dinner that’s on the table in under 30 minutes.





  • 1/3 cup (80ml) extra virgin olive oil
  • 1/2 cup chopped coriander
  • 2 large tarragon sprigs, leaves chopped
  • 3 garlic cloves, finely chopped
  • 2 tbs red wine vinegar
  • 4 x 160g Coles Australian Salmon Skin-On Portions
  • 2 tsp extra virgin olive oil, extra
  • 2 streaky bacon rashers, thinly sliced
  • 2 carrots, peeled, thinly sliced diagonally 200g sugar snap peas, trimmed
  • 200g sugar snap peas, trimmed



In a medium bowl, mix the oil, coriander, tarragon, garlic, vinegar, 3/4 tsp salt and 1/4 tsp pepper. Set chimichurri sauce aside. 


Season salmon with salt. In a large nonstick frying pan over medium heat, add the extra oil and then salmon, skin-side down. Cook for 5 mins or until the skin is crisp. Turn salmon over and cook for 2-3 mins or until it is mostly opaque with a rosy centre. 


Meanwhile, in another large non-stick frying pan over medium-high heat, add the bacon and cook, stirring, for 4 mins or until crisp. Using a slotted spoon, transfer bacon to a plate. Add the carrots and sugar snap peas to the pan. Season with salt and sauté for 2 mins or until vegetables are crisp-tender. Return the bacon to the pan and stir to combine. Season to taste with salt. 


Spoon vegetable mixture over platter. Top with salmon. Spoon chimichurri over salmon and serve.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.