Salmon Steaks With Swiss Chard, Asparagus, and Almond-Red Pepper Sauce

salmon-steaks-asparagus
Photo by Gentl & Hyers
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4.0 stars based on 35 reviews
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 586 calories
    • Fat 35 g
    • Sat Fat 5 g
    • Cholesterol 143 mg
    • Sodium 911 mg
    • Protein 57 g
    • Carbohydrate 10 g
    • Sugar 4 g
    • Fiber 5 g
    • Iron 6 mg
    • Calcium 132 mg
  • May 2014

Ingredients

  1. Check 1/4cup roasted almonds
  2. Check 3/4cup roasted red peppers
  3. Check 1 clove garlic, chopped
  4. Check 1tablespoon sherry vinegar or white wine vinegar
  5. Check 1teaspoon smoked paprika
  6. Check 1/4cup olive oil
  7. Check kosher salt and black pepper
  8. Check 2 salmon steaks (1 inch thick; about 2 pounds total)
  9. Check 1 bunch asparagus, trimmed
  10. Check 1 bunch Swiss chard, trimmed and sliced crosswise

Directions

  1. Heat oven to 425° F with the racks in the upper and lower thirds. Pulse the almonds in a food processor until finely chopped, 10 to 20 seconds. Add the red peppers, garlic, vinegar, paprika, 2 tablespoons of the oil, and ¼ teaspoon each salt and black pepper. Pulse until a smooth sauce forms, 10 to 20 seconds.
  2. Season the salmon with ½ teaspoon salt and ¼ teaspoon black pepper on a large rimmed baking sheet. Roast on the bottom rack until opaque throughout, 15 to 18 minutes.
  3. Meanwhile, toss the asparagus, chard, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and black pepper on a separate large rimmed baking sheet. Arrange in an even layer. Roast on the top rack, tossing once, until crisp-tender, 6 to 8 minutes.
  4. Divide the salmon into 4 portions and serve with the chard and asparagus, topped with the almond–red pepper sauce.