Preheat your grill or oven to 400°F (200°C). Season the Skuna Bay salmon fillets with olive oil, salt, and black pepper. Grill or bake for about 10-12 minutes or until cooked through.

Making the Romesco Sauce

Blend the Ingredients

In a blender, combine roasted red peppers, almonds, garlic, olive oil, red wine vinegar, smoked paprika, and salt. Blend until smooth and creamy. Adjust seasoning to taste.

Making the Bagna Cauda

Cook the Garlic and Anchovies

In a saucepan over low heat, combine minced garlic and anchovy fillets. Cook gently until the garlic is soft and the anchovies dissolve, about 5 minutes. Add olive oil and butter, stirring until melted and combined.

Serving

Plate and Serve

On a platter, place the cooked salmon fillets. Drizzle with romesco sauce and serve warm bagna cauda on the side for dipping.