• bookmarks
    My Recipes
  • Subscribe
  • Membership Benefits
  • Recipes
  • Meals
  • Holidays
  • Food Trends
  • News
  • Kitchen Tips & Tools
  • All Videos
  • About Us
  • Newsletter
  • Follow
Privacy NoticeTerms Of Use
Skip to Content
Logo
  • Recipes
  • Dinners
  • Summer Recipes
  • Kitchen Tips
  • News
Subscribe
sign in
  1. Meals & Cooking
  2. Recipe Headquarters
  3. Broiled Salmon and Peppers with Romesco Sauce

Broiled Salmon and Peppers with Romesco Sauce

By Cat CoraPublished: Jan 26, 2016
Broiled Salmon and Peppers with Romesco Sauce
Con Poulos. Food Stylist: Christine Albano. Prop Stylist: Megan Hedgepeth
Yields:
4
Prep Time:
30 mins
Total Time:
35 mins
Arrow Circle Down IconJump to recipe

This recipe provides a huge dose of heart-healthy omega-3s, found in both the salmon and the almonds in the zest romesco sauce.

Advertisement - Continue Reading Below

Ingredients

  • 1 cup couscous
  • 1 1 1/4 lb. piece skinless salmon fillet, cut into 4 pieces
  • 2 Tbsp. fresh lime juice
  • kosher salt
  • Black pepper
  • 3 red peppers, quartered lengthwise
  • 1 medium red onion, sliced into rounds
  • 1/4 cup cherry tomatoes
  • 3 Tbsp. olive oil
  • 1 clove garlic
  • 1 Tbsp. raw almonds, roughly chopped
  • 2 tsp. sherry vinegar

Directions

    1. Step 1Heat broiler. Cook the couscous according to package directions.
    2. Step 2Place the salmon in a bowl and toss with the lime juice and 1/4 teaspoon each salt and pepper. Let sit while broiling the vegetables.
    3. Step 3On a large rimmed baking sheet, toss the peppers, onion, tomatoes, 1 tablespoon oil and 1/4 teaspoon each salt and pepper. Broil, tossing once, until the vegetables are tender and slightly charred, 8 to 10 minutes.
    4. Step 4Transfer the tomatoes and 4 pieces of red pepper to a food processor. Add the garlic, almonds, vinegar and the remaining 2 tablespoons oil; process until smooth.
    5. Step 5Place the salmon on a broiler-proof pan lined with nonstick foil and broil to desired doneness, 7 to 10 minutes.
    6. Step 6Transfer the remaining vegetables to a cutting board and roughly chop. Fold the vegetables into the couscous and serve with the salmon and romesco sauce.
From: Woman's Day US
Advertisement - Continue Reading Below

Recipe Headquarters

korean prepared steak served on top of rice with green onions

Bulgogi

chocolate cupcakes coated in melted chocolate, graham cracker crumbs, toasted meringue frosting, and a graham cracker square

S'mores Cupcakes

spicy chicken taquitos drizzled with an avocado cream sauce, pico de gallo, and queso fresco

Spicy Chicken Taquitos

grilled peaches and sourdough bread tossed with mustard vinaigrette and served with creamy burrata cheese

Peach Panzanella With Burrata

Advertisement - Continue Reading Below
gelato

Gelato

bakewell tart

Bakewell Tart

greek tortellini salad

Greek Tortellini Salad

marinated shrimp skewered with pieces of mango and a few scallions, then grilled and glazed with a tangy mango chutney bbq sauce

Grilled Shrimp & Mango Skewers

merry mozzarella bites

Christmas In July Recipes

roasted beer can chicken

Beer Can Chicken

ice cream with toppings made in a mason jar

Mason Jar Ice Cream

grilled peaches with honey and herbs

Grilled Peaches

Advertisement - Continue Reading Below
Logo
x
tiktok
youtube
facebook
instagram
pinterest
NewsletterSubscribeManage SubscriptionAbout UsDelish Test KitchenMedia KitCommunity GuidelinesAdvertise With UsOther Hearst SubscriptionsDelish Unlimited Membership SupportTurn off Web Notifications
Hearst Lifestyle and Design Group - A Part of Hearst Digital Media

A Part of Hearst Digital Media

We may earn commission from links on this page, but we only recommend products we back.

©2025 Hearst Magazine Media, Inc. All Rights Reserved.

Privacy NoticeCA Notice at CollectionYour CA Privacy Rights/Shine the LightDAA Industry Opt OutTerms of UseSite Map
Cookies Choices