Salmon Romesco
This oven baked 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!
Print Recipe
Pin Recipe
Servings: 4 servings
Equipment
- 1 baking sheet lined with parchment paper
- 1 small food processor or high speed blender
Jacqui's Prep TipWeigh ingredients with a food scale for best results!
Ingredients
Salmon:
- 4 salmon filets about 6-ounces each
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 2 garlic cloves, minced
- 1 tablespoon fresh herbs finely chopped
- 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.4 salmon filets, 1 tablespoon olive oil, 1 tablespoon fresh lemon juice, 2 garlic cloves, minced, 1 tablespoon fresh herbs, 1 teaspoon fine sea salt
- 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.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, 1 teaspoon fine sea salt, ½ teaspoon smoked paprika
- Remove salmon from oven. Serve with a dollop of romesco sauce.
Save This Recipe! 💌
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.
Tried this recipe?Leave a comment below & tag @eatfreshglow on social!
