March 19, 2026

roasted salmon with romesco sauce

my secret for sneaking more nutrients into my mom’s meals is… sauces. she’s always had a pretty small appetite, so it can be hard to get her to eat a lot at once. over time i realized that instead of trying to make bigger portions, it works better to make the food she does eat more nutrient-dense. sauces have become my favorite way to do that.

if i’m making salmon for dinner, i’ll often blend up a romesco sauce with roasted red bell peppers (jarred is ok too!), almonds, and sun-dried tomatoes. it’s a little sweet, tangy, and rich, and it instantly makes the salmon more interesting. plus it adds nutrients like vitamin c and e, and healthy fats. it’s also a double bonus when paired with fishes like sockeye salmon which can lean a little dry. the sauce is honestly so good i’ve eaten it straight out of the blender more than once.

romesco sauce comes from catalonia in northeastern spain, along the mediterranean coast. it was traditionally made by fishermen who would pound together roasted peppers, nuts, olive oil, garlic, and bread to create a thick, flavorful sauce for grilled seafood. the exact ingredients vary from kitchen to kitchen — some versions include hazelnuts instead of almonds, others add a little sherry vinegar or smoked paprika — but there’s always some combo of roasted peppers, nuts, and olive oil. it’s so good on so many things! fish, vegetables, or some freshly toasted bread.

i used (serves ~3)

for the romesco

  • 2 large red bell peppers (or ~1 cup jarred roasted peppers)
  • 1/3 cup raw almonds, toasted
  • 2 tbsp sun-dried tomatoes (about 10–12 pieces)
  • 1 clove garlic
  • 1 tbsp extra-virgin olive oil
  • 2 tsp sherry vinegar
  • extra virgin olive oil, to loosen
  • salt, to taste

for the salmon

  • 3/4 lb wild salmon fillet
  • extra-virgin olive oil
  • salt
  • black pepper
  • garnish: parsley

nut “panko”

  • 1/4 cup raw almonds
  • 1/4 cup raw pecans
  • 1/4 cup raw walnuts

to make

  • de-core the bell peppers, place on a baking pan and drizzle with olive oil and salt. then roast at 425°F until softened and slightly charred ~35 minutes
  • add the roasted peppers, toasted almonds, sun-dried tomatoes, garlic, olive oil, and sherry vinegar to a blender and blend until mostly smooth. season with salt to taste
  • pulse the almonds, pecans, and walnuts in a blender until they resemble coarse breadcrumbs
  • place the salmon on a lined baking sheet, drizzle with olive oil and season generously with salt and pepper, press the nut panko evenly over the top, and bake for 17–20 minutes at 375F until the salmon flakes easily and the topping is golden
  • to serve: spread romesco on a plate and place the salmon on top. garnish with parsley. enjoy!