Baked Salmon with Kale, Asparagus, & Romesco Sauce

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My Baked Salmon with Kale, Asparagus, & Romesco Sauce is a satisfying and flavorful combination of good-for-you ingredients.  A simple sauté of fresh kale and asparagus served with tender baked salmon and finished off with a Spanish Romesco sauce.  A tangy puree of blanched almonds, roasted red pepper, red wine vinegar, and garlic—the perfect sauce to complete this colorful salmon dish.

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Baked Salmon with Kale, Asparagus, & Romesco Sauce

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 2
  • Difficulty: easy
  • Recipe type: Entree

Ingredients:

  • 2 (7-oz.) salmon filets
  • Extra virgin olive oil
  • Salt & pepper
  • Crushed red pepper flakes
  • 1 lb. asparagus, trimmed and cut into 2-inch lengths
  • 1 bunch of kale, stems removed and ribs removed
  • For the Romesco sauce:
  • 1/2 cup blanched, slivered almonds
  • 1 roasted red pepper
  • 1 Tablespoons red wine vinegar
  • 1 garlic clove, smashed
  • 3 Tablespoons extra virgin olive oil

Directions:

  1. Preheat the oven to 375 degrees. Line a small baking sheet with parchment paper. Season each salmon filet with a pinch of salt, pepper, crushed red pepper and a drizzle of olive oil. Bake in the preheated oven for 20-22 minutes, or until the fish is flaky.
  2. In the meantime, heat 1 Tablespoons of oil over medium-high heat in a large skillet. Add in the prepped asparagus and kale. Season with a pinch of salt and pepper and sauté, tossing occasionally for 5-7 minutes, or until the greens are wilted and the asparagus tender.
  3. To make the sauce, place the ingredients in a small food processor. Puree until smooth. Season with salt and pepper to taste and serve over the baked salmon.

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