Recipe: Grilled Salmon & Summer Squash with Romesco Sauce

Recipe Grilled Salmon & Summer Squash

Get ready for a gourmet meal starring the health benefits of salmon

Not only does wild-caught salmon have high Omega-3 content, it is also packed with tons of other vitamins and minerals, including Vitamin B12, Vitamin D, Selenium, Vitamin B3 and protein.

Some researchers estimate that 1 in 4 Americans are Vitamin D deficient, which has been linked to everything from cancer to multiple sclerosis and rheumatoid arthritis to heart disease. And Omega-3 fatty acids can help reduce systemic inflammation and the risk of developing atherosclerosis, hypertension and stroke.

Salmon is truly a superfood that can make it easy to get the protein, vitamins, and nutrients that you need into your meals. 

Dairy Free, Gluten Free


1/3 cup sliced almonds, toasted (see Tip)
1/4 cup chopped jarred roasted red peppers
1/4 cup halved grape or cherry tomatoes
1 small clove garlic
1 tablespoon extra-virgin olive oil
1 tablespoon sherry vinegar or red-wine vinegar
1 teaspoon paprika, preferably smoked
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1 1/4 pounds wild-caught salmon fillet, 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 tablespoon chopped fresh parsley, for garnish


1. Preheat grill to medium.

2. Process almonds, peppers, tomatoes, garlic, oil, vinegar, paprika, 1/4 teaspoon salt and 1/4 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 1/2 teaspoon salt and 1/4 teaspoon pepper.

4. Grill, turning once, until the salmon is just cooked through and the squash is soft and browned, about 3 minutes per side.

5. Transfer the squash to a clean cutting board. When cool enough to handle, slice into 1/2-inch pieces. Toss in a bowl with half of the reserved sauce.

6. Divide the squash among 4 plates along with a piece of salmon topped with some of the remaining sauce. Garnish with parsley, if desired.


  • To toast chopped or sliced nuts, stir constantly in a small dry skillet over medium-low heat until fragrant and lightly browned, 2 to 4 minutes.
  • To skin a salmon fillet, place on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.