This oven baked lemon garlic salmon romesco is made without nuts and is easy and incredibly flavorful. Fancy enough for company, this simple fish recipe boasts zesty bold flavors and ready in less than 20 minutes!
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Enjoy the vibrant flavors of Spain with this impressive yet easy-to-make oven-baked salmon romesco recipe. Inspired by the traditional Spanish romesco sauce, this dish combines the richness of roasted red peppers, the tang of fresh lemon juice, and the savory goodness of garlic to create a zesty addition to juicy garlic salmon fillets.
I first served this perfectly cooked salmon recipe at a dinner party to impress my guests, and it was so easy that I now make romesco salmon for a quick weeknight meal all the time!
The moist salmon is flaky perfection, and goes so perfectly with the bold flavors of the romesco sauce.
And this dish so versatile. It also pairs really well with other sauces like this vegan avocado basil pesto and this cauliflower alfredo sauce.
Serve the salmon alongside crisp smashed potatoes, cauliflower rice, green beans, a citrus fennel slaw, or roasted broccolini for a satisfying meal that's perfect for any occasion.
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Why You'll Love This Recipe
- Easy to prepare: while the salmon bakes for 15 minutes, you can prepare the romesco sauce and have everything ready to go!
- Elegant yet simple: impress your guests with bright bold zesty flavors, or whip it up for a simple week night easy meal with fancy restaurant flavors.
- Allergy friendly: the nut-free, dairy-free, and gluten-free romesco sauce ensures that everyone can enjoy this delicious meal without worry.
Recipe Ingredients
You'll need the following ingredients to make this romesco-style salmon recipe:
Ingredient Notes:
- Salmon Filets: 6-ounces make a nice serving of fish. Choose salmon pieces of equal size for even cooking.
- Fresh Herbs: Herbs enhance the flavor of the salmon. I like to use fresh parsley and oregano but you can use whatever herbs you have on hand.
- Quick Romesco Sauce: Crafted from jarred roasted red peppers, roma tomatoes, sunflower seeds, hemp hearts, fresh herbs, garlic cloves, and a splash of lemon juice, this sauce adds a burst of flavor to the dish.
See recipe card below for all ingredients and quantities.
Substitutions and Variations
- Jarred peppers are easy and convenient to use. If your favorite way is to make your own roasted peppers, char two red bell peppers, place in a paper bag for a few minutes to loosen the skin, peel the skin and remove seeds and ribs.
- I like to use roma tomatoes since they're less watery, but use any tomato and remove seeds if the tomatoes are really juicy. Or, substitute 2-3 sun-dried tomatoes.
- If nuts are not a problem, next time substitute the sunflower seeds or hemp hearts for the same amount of sliced almonds or a cup of whole almonds or cashews.
- Swap in sherry vinegar or rice vinegar for the fresh lemon juice.
How to Make Baked Salmon With Romesco Sauce
- Step 1: Pat salmon dry and place salmon skin side down on prepared sheet pan. In a small bowl, combine extra virgin olive oil, lemon juice, garlic, herbs and sea salt. Brush onto salmon. Bake at 400°F for 12-15 minutes.
- Step 2: Meanwhile, while cooking salmon, prepare romesco sauce. Add romesco ingredients to a food processor or high speed blender.
- Step 3: Blend until desired texture. A little chunky, or continue to blend until completely smooth.
- Step 4: Serve roasted salmon with a dollop of romesco sauce.
Expert Tips
- For moist and tender salmon, be sure not to overcook it—aim for a minimum internal temperature of 145°F.
Common Questions
Yes, grilled salmon is easy! Heat the grill to medium heat, place the prepared salmon skin side down on the grill and grill for about 5-6 minutes, flip over and grill the other side for about 2-3 minutes (the thicker the salmon the longer it needs to grill). The salmon is ready when it's opaque throughout and flakes easily with a fork.
Yes, air fryer salmon is easy! Preheat your air fryer to 400°F. Add your prepared salmon to the air fryer basket and bake for 8-10 minutes.
Storage Tips
Refrigerator: Cooked salmon can be stored in an airtight container in the fridge for 3-4 days. Any leftover romesco sauce will last in the fridge for up to 1 week.
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📖 Recipe
Baked Lemon Garlic Salmon Romesco
Equipment
- 1 baking sheet lined with parchment paper
- 1 small food processor or high speed blender
Ingredients
Salmon:
- 4 (6-ounce) salmon filets
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 2 garlic cloves, minced
- 1 tablespoon fresh herbs, finely chopped (optional)
- 1 teaspoon fine sea salt
Quick Romesco Sauce:
- 1 (12-ounce) jar roasted red peppers, drained
- 2 medium roma tomatoes
- ½ cup sunflower seeds
- ¼ cup hemp hearts
- ¼ cup fresh Italian parsley (flat-leaf parsley)
- ¼ cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 garlic clove, chopped
- 1 teaspoon fine sea salt
- ½ teaspoon smoked paprika
Instructions
- Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.
- Place salmon on prepared pan. In a small bowl, combine olive oil, lemon juice, garlic, herbs sea salt. Brush onto salmon.
- Bake for 12-15 minutes, or until salmon is cooked through. The center will be opaque and flakes easily with a fork. If the pieces are thick, the salmon may need to cook a few minutes longer.
- While salmon is baking prepare romesco sauce. Add roasted red peppers, tomatoes, sunflower seeds, hemp hearts, parsley, olive oil, lemon juice, garlic, sea salt and smoked paprika to a food processor or high speed blender. Blend, scraping sides down as needed, until desired texture. You can leave it a little chunky or continue to blend until completely smooth.
- Remove salmon from oven. Serve with a dollop of romesco sauce.
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Notes
- For moist and tender salmon, be sure not to overcook it—aim for a minimum internal temperature of 145°F.
- Grilled salmon - Heat grill to medium heat, place prepared salmon skin side down on grill for 5-6 minutes, flip over and grill another 2-3 minutes.
- Air fryer salmon - Preheat air fryer to 400°F. Add prepared salmon to air fryer basket and bake for 8-10 minutes.
- Store - in fridge for 3-4 days. The romesco sauce on its own can be stored for up to 1 week.
Karli G. says
This is a fantastic way to enjoy a healthy salmon meal. So tasty!
Jacqui Wilson says
Hi Karli,
I'm so glad you enjoyed it!