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

Salmon Steaks With Swiss Chard, Asparagus, and Almond-Red Pepper Sauce
Gentl & Hyers
Take roasted almonds, roasted red peppers, garlic, and smoked paprika for a spin in the food processor while the salmon cooks.

Get the recipe.
five_whole_stars
Click a Star to Rate This Recipe
Serves 4
preparation
25
minutes
cooking
40
minutes

Ingredients

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

 

 

Chris Morocco
May 2014

Nutritional Information

  • Per Serving
  • Calories 586
  • 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
What does this mean? See Nutrition 101.

What did you think about this recipe?

View Earlier Comments