Wild Salmon with Romesco Sauce | Easy Salmon Recipes

Wild Salmon with a Romesco Style Sauce

We now have the opportunity to buy wild salmon locally. No, we don't live in Alaska and Pennsylvania is not known for it's salmon, but there is a couple in our local town that fell in love with commercial fishing and now travel to Alaska annually to harvest and sell wild salmon.

Salmon has wonderful health benefits such as healthy Omega-3s, high in protein and low in saturated fat. However, I have learned that most of the salmon that we buy at the grocer is 'farm raised' or 'ocean raised' which basically means the salmon are raised in pens, often injected with antibiotics and can have high levels of mercury. Farm raised salmon are often fed pellets and have added coloring.

Wild salmon is harvested from 'sustainable' environments that are not 'over-fished' which is safe for our environment. Because salmon are living and eating in their natural habitat, they are healthier overall. (resource: www.wildforsalmon.com)

This dish is not only healthy but was easy to prepare. The red pepper sauce can be served cool, like a salsa over the salmon and vegetables. The lemon peel and sweet basil add an earthy, citrus flavor to the dish. I also added a few red pepper flakes, which are optional, for just a touch of heat.

Salmon and Zucchini with Romesco Sauce

Ingredients:

1/3 cup sliced almonds, toast on low heat to bring out the oils before adding them to the recipe.
1/4 cup chopped roasted red peppers - you can find these in a jar at the grocer.
1/4 cup halved grape tomatoes , or cherry tomatoes
3/4 teaspoon Roasted Garlic Flakes
1 teaspoon Red Pepper Flakes
1 tablespoon olive oil
1 tablespoon red-wine vinegar
1 teaspoon Smoked Paprika (Sweet)
1/2 teaspoon Pennsylvania Pepper, divided
1/4 teaspoon Lemon Peel
1/2 teaspoon Sweet Basil
1 1/4 pounds wild-caught salmon fillet - skin removed.
1 bunch or asparagus, rinsed and cut into 1" pieces.
1 small yellow squash, cut into 1" pieces.
cooking spray

Directions:

Process almonds, peppers, tomatoes, garlic, olive oil, vinegar, paprika, red pepper flakes and 1/4 teaspoon pepper in a food processor or blender until smooth; set aside.
Coat salmon on both sides with cooking spray, then sprinkle with the remaining 1/4 teaspoon pepper, lemon peel and basil.
Spray a skillet (we like cast iron) with cooking spray and bring to medium high heat.
Add asparagus and squash and saute until cooked and soft - remove from heat and toss in a bowl with 1/2 of the Romesco sauce.
Add some more cooking spray, if needed, and place the salmon in the skillet and cook through - about 3 minutes on each side. Salmon should be pink and flake easily with a fork. Divide the salmon into 4 servings and top with the remaining sauce.
Serve with the vegetables on the side.

Serves: 4

Nutritional Information (per serving):

Calories 392
Protein 33g
Carbs 9g
Cholesterol 85mg
Fat 26g
Sat Fat 4g
Trans Fat 0g
Fiber 4g
Sodium 175mg
Sugar 4g

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