Nutrition Facts

Serving Size 1 fillet

Servings Per Recipe 4

Amount Per Serving
Calories 280
Total Fat 13g
  Saturated Fat 2g
  Monounsaturated Fat 7g
  Polyunsaturated Fat
Total Carbohydrate 8g
  Dietary Fiber 2g
Protein 32g
Sodium 601mg

Grilled Salmon & Zucchini with Red Pepper Sauce by


Jazz up simply grilled salmon and summer vegetables with a zesty sauce based on the classic Spanish romesco. Made with roasted red peppers, tomatoes and almonds, this sauce is a great match for any seafood, poultry or vegetables. Using smoked paprika brings out the flavors from the grill. Serve with: Grilled baguette.

1/3 cup sliced almonds, toasted (see Tip)
¼ cup chopped jarred roasted red peppers
¼ cup halved grape tomatoes or cherry tomatoes
1 small clove garlic
1 Tbsp extra-virgin olive oil
1 Tbsp sherry vinegar or red-wine vinegar
1 tsp paprika, preferably smoked
¾ tsp salt, divided
½ tsp freshly ground pepper, divided
1 ¼ pounds wild-caught salmon fillet (see Note),
skinned and cut crosswise into 4 portions
2 medium zucchini or summer squash (or 1 of each),
halved lengthwise
Canola or olive oil cooking spray
1 Tbsp chopped fresh parsley for garnish


1. Preheat grill to medium.
2. Process almonds, peppers, tomatoes, garlic, oil, vinegar, paprika, ¼ teaspoon salt and ¼ 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 ½ teaspoon salt and ¼ 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. To assemble sandwiches: Spread basil mayonnaise on four slices of bread. Top with the cheesy

Yield: 4 servings

Recipe provided by

Serving Suggestions:

Recipes Tips & Notes
Note:Wild-caught salmon from the Pacific (Alaska and Washington) and Pacific cod are more sustainably fished and have a larger, more stable population. For more information, visit Monterey Bay Aquarium Seafood Watch (