Romesco Salmon Recipe

Cooking Instructions

1. 1

   Prepare the Romesco Sauce

   In a food processor, combine the almonds, roasted red peppers, garlic, olive oil, red wine vinegar, smoked paprika, salt, and black pepper. Blend until smooth and adjust seasoning to taste.

2. 2

   Roast the Vegetables

   Preheat the oven to 400°F (200°C). Cut the red potatoes into halves or quarters, depending on their size. Cut the zucchini and yellow squash into rounds. Toss all the vegetables with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, or until golden and tender.

3. 3

   Cook the Salmon

   While the vegetables are roasting, season the Scottish salmon fillets with salt and pepper. Heat a skillet over medium-high heat and add a little olive oil. Once hot, add the salmon skin-side down and cook for about 4-5 minutes on each side, or until cooked to your desired doneness.

4. 4

   Serve

   Plate the roasted vegetables, top with the cooked salmon fillets, and drizzle the romesco sauce over the top. Enjoy!