New Patients Receive 15% OFF Second Pair of Complete Glasses!

insidebanner

Delicious Grilled Salmon and Zucchini with Red Pepper Sauce

Looking for a delicious, easy-to-make dinner that you can whip up on a busy weeknight? Look no further than this Grilled Salmon & Zucchini with Red Pepper Sauce. It's packed full of flavor, takes less than 20 minutes to make, and is sure to be a hit with the entire family!

To start, preheat your grill or grill pan to medium heat. While it's heating up, prepare the red pepper sauce by combining toasted almonds, roasted red peppers, grape tomatoes (or cherry tomatoes), garlic, extra-virgin olive oil, sherry vinegar (or red-wine vinegar), paprika (preferably smoked), ½ teaspoon salt, and ¼ teaspoon pepper in a food processor until smooth. Set aside.

Next, season both sides of the salmon fillets with remaining ¼ teaspoon salt and ¼ teaspoon pepper. Place the salmon on the preheated grill and cook for 3 minutes per side or until cooked through. Meanwhile, cut 2 zucchini into 1/2-inch thick slices and brush lightly with olive oil. Grill zucchini for 4 minutes per side or until lightly charred and just tender.

When everything is finished cooking, divide the zucchini among four plates along with each portion of salmon fillet. Drizzle each plate generously with the red pepper sauce and serve alongside grilled baguette slices if desired. Enjoy!

This Grilled Salmon & Zucchini with Red Pepper Sauce dish is an incredibly flavorful yet surprisingly easy dinner to make in no time at all - perfect for busy weeknights! With its light grilled vegetables combined with juicy grilled salmon topped off by a flavorful red pepper sauce - everyone at your dinner table will be asking for seconds! So why wait? Give this recipe a try tonight! You won't regret it!

Ingredients

  • 1/3 cup sliced almonds, toasted (see Tip)
  • 1/4 cup chopped jarred roasted red peppers
  • 1/4 cup halved grape tomatoes 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


From EatingWell