• 35minutes
  • 280calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C, E
MineralsCopper, Natrium, Silicon, Calcium, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/3 cup sliced almonds, toasted (see Tip)

  2. 1/4 cup chopped jarred roasted red peppers

  3. 1/4 cup halved grape tomatoes , or cherry tomatoes

  4. 1 small clove garlic

  5. 1 tablespoon extra-virgin olive oil

  6. 1 tablespoon sherry vinegar , or red-wine vinegar

  7. 1 teaspoon paprika, preferably smoked

  8. 3/4 teaspoon salt, divided

  9. 1/2 teaspoon freshly ground pepper, divided

  10. 1 1/4 pounds wild-caught salmon fillet , (see Note), skinned and cut crosswise into 4 portions

  11. 2 medium zucchini , or summer squash (or 1 of each), halved lengthwise

  12. Canola or olive oil cooking spray

  13. 1 tablespoon chopped fresh parsley , for garnish

Instructions Jump to Ingredients ↑

  1. Preheat grill to medium.

  2. Process almonds, peppers, tomatoes, garlic, oil, vinegar, paprika, 1/4 teaspoon salt and 1/4 teaspoon pepper in a food processor or blender until smooth; set aside.

  3. Coat salmon and zucchini (and/or summer squash) on both sides with cooking spray, then sprinkle with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill, turning once, until the salmon is just cooked through and the squash is soft and browned, about 3 minutes per side.

  4. Transfer the squash to a clean cutting board. When cool enough to handle, slice into 1/2-inch pieces. Toss in a bowl with half of the reserved sauce. Divide the squash among 4 plates along with a piece of salmon topped with some of the remaining sauce. Garnish with parsley, if desired.


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