Grilled Salmon and Zucchini with Red Pepper Sauce
This Grilled Salmon and Zucchini with Red Pepper Sauce is fast, healthy, and bursting with flavor, making it the perfect weeknight meal!
Servings 4 servings
Ingredients
- 1/3 cup sliced almonds, toasted
- 1/4 cup chopped jarred roasted red peppers
- 1/4 cup halved grape or cherry tomatoes
- 1 small clove garlic
- 3 tablespoons extra-virgin olive oil, divided
- 1 tablespoon red-wine vinegar
- 1 teaspoon smoked paprika
- 3/4 teaspoon salt, divided
- 1/2 teaspoon freshly ground pepper, divided
- 4 wild-caught salmon fillets, skinned (1 1/4 pounds)
- 2 medium zucchini, halved lengthwise
- 1 tablespoon chopped fresh parsley, for garnish
Instructions
- Preheat the grill to medium.
- In the bowl of a food processor or blender, combine the almonds, peppers, tomatoes, garlic, 1 tablespoon of the olive oil, vinegar, paprika, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Pulse until smooth.
- Lightly brush the salmon fillets and zucchini with the remaining 2 tablespoons olive oil. Sprinkle with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill about 3 minutes per side or until the salmon is just cooked through and the zucchini is soft and browned.
- Chop the zucchini into 1/2-inch pieces and toss with half of the red pepper sauce. Divide the zucchini among 4 plates. Place a salmon fillet on each place and top with the remaining sauce. Garnish with parsley before serving.
