Hands-On Time
25 Mins
Total Time
40 Mins
Yield
Serves 4
Gentl & Hyers

How to Make It

Step 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.

Step 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.

Step 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.

Step 4

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

Chef's Notes

 

 

Ratings & Reviews

/5
Reviews
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