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Baked Salmon with Herbed Pecan Romesco

Ingredients

  • ROMESCO:
  • 2 shallots, coarsely chopped
  • 1 garlic clove, minced
  • 3 tablespoons olive oil, divided
  • 1 cup roasted sweet red peppers, drained
  • 1/2 cup chopped pecans, toasted
  • 1/4 cup loosely packed fresh basil leaves
  • 1/4 cup loosely packed fresh parsley leaves
  • 2 tablespoons white wine vinegar
  • 4-1/2 teaspoons lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • SALMON:
  • 6 salmon fillets (6 ounces each)
  • 4 teaspoons olive oil
  • 4 teaspoons orange juice
  • 1-1/2 teaspoons lemon juice
  • 1-1/2 teaspoons grated lemon zest

Directions

  • 1. In a small skillet, saute shallots and garlic in 1 tablespoon oil until tender. Transfer to a food processor; add remaining sauce ingredients. Cover and process for 1-2 minutes or until blended; set aside.
  • 2. Place salmon fillets in a greased 13x9-in. baking dish. In a small bowl, whisk the remaining ingredients. Brush over salmon.
  • 3. Bake, uncovered, at 400° for 15-20 minutes or until fish flakes easily with a fork. Serve with sauce.

Nutrition Facts

1 salmon fillet with 1/3 cup sauce: 449 calories, 33g fat (5g saturated fat), 85mg cholesterol, 335mg sodium, 7g carbohydrate (3g sugars, 1g fiber), 30g protein.

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