Rating: 3.5 stars
14 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 5
  • 1 star values: 1
Chris Morocco


Credit: Gentl & Hyers

Recipe Summary test

25 mins
40 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • Divide the salmon into 4 portions and serve with the chard and asparagus, topped with the almond–red pepper sauce.

Nutrition Facts

586 calories; fat 35g; saturated fat 5g; cholesterol 143mg; sodium 911mg; protein 57g; carbohydrates 10g; sugars 4g; fiber 5g; iron 6mg; calcium 132mg.