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
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:
- 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.
- 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.
- 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.
Tagged: almonds, asparagus, blanched almonds, fish, kale, red wine vinegar, roasted red peppers, Romesco sauce, salmon, salmon filets, seafood
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