Why You’ll Love This Recipe
This dish is the perfect balance of light and flavorful. The baked salmon, with its delicate lemon-garlic seasoning, pairs wonderfully with the Romesco sauce, which is made with roasted red peppers, almonds, garlic, and tomatoes. The combination of these ingredients creates a flavorful contrast, and the sauce brings a lovely smokiness and creaminess to the dish. Plus, it’s quick and easy to make, and it’s packed with protein and healthy fats. It’s a great way to elevate your regular salmon dinner into something extraordinary!
Ingredients
For the salmon:
- 4 salmon fillets (about 6 oz each)
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 tablespoon lemon juice (freshly squeezed)
- Zest of 1 lemon
- Salt and pepper, to taste
- Fresh parsley or cilantro for garnish (optional)
For the Romesco sauce:
- 1 red bell pepper, roasted and peeled (or jarred roasted red pepper)
- 1/4 cup almonds (toasted)
- 2 tomatoes, chopped (or 1/2 cup canned tomatoes)
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 tablespoon red wine vinegar
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and pepper, to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
1. Prepare the salmon:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil. Place the salmon fillets on the baking sheet, skin-side down.
In a small bowl, mix together the olive oil, minced garlic, lemon juice, lemon zest, salt, and pepper. Brush the salmon fillets with this mixture, ensuring each fillet is well coated.
2. Bake the salmon:
Bake the salmon in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The exact time will depend on the thickness of your fillets.
3. Make the Romesco sauce:
While the salmon is baking, prepare the Romesco sauce. In a medium skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the chopped tomatoes and cook for 4-5 minutes, until they start to break down and soften. Stir in the roasted red pepper, toasted almonds, smoked paprika, cayenne pepper (if using), red wine vinegar, salt, and pepper. Cook for another 2-3 minutes to allow the flavors to combine.
Transfer the mixture to a blender or food processor and blend until smooth. If the sauce is too thick, you can add a little water to reach your desired consistency.
4. Serve:
Once the salmon is done baking, remove it from the oven and plate the fillets. Spoon a generous amount of the Romesco sauce over the salmon. Garnish with fresh parsley or cilantro if desired.
5. Enjoy:
Serve the Baked Lemon Garlic Salmon with Romesco Sauce with your favorite side dishes, such as roasted vegetables, quinoa, or a fresh salad. Enjoy!
Servings and Timing
- Servings: 4
- Total time: 25-30 minutes
Variations
- Spicy Romesco: For a spicier kick, add more cayenne pepper or a chopped fresh chili to the Romesco sauce.
- Grilled Salmon: Instead of baking, grill the salmon fillets for a smoky charred flavor. Simply brush the salmon with the lemon-garlic mixture and grill for 4-5 minutes per side.
- Vegetarian Option: Serve the Romesco sauce with grilled vegetables like eggplant, zucchini, or mushrooms for a vegetarian version of this dish.
- Additional Nuts: If you prefer a nuttier flavor, you can add pine nuts or walnuts to the Romesco sauce instead of almonds.
- Herb Variation: Experiment with different fresh herbs like basil or dill as a garnish for an added layer of flavor.
Storage/Reheating
- Storage: Store leftover salmon and Romesco sauce separately in airtight containers in the refrigerator for up to 2 days. The sauce can be stored for up to 3 days.
- Freezing: It’s not ideal to freeze cooked salmon, but you can freeze the Romesco sauce for up to 1 month in an airtight container. Thaw and reheat when needed.
- Reheating: To reheat, gently warm the salmon in the oven or microwave. The Romesco sauce can be reheated in a small saucepan over low heat.
FAQs
1. Can I use frozen salmon fillets?
Yes, you can use frozen salmon fillets. Just be sure to thaw them in the refrigerator overnight before baking, and adjust the baking time if needed.
2. Can I use store-bought Romesco sauce?
Yes, you can use store-bought Romesco sauce if you’re short on time, but homemade Romesco sauce is fresher and more flavorful. It’s worth making from scratch if you can!
3. Can I make the Romesco sauce ahead of time?
Yes, the Romesco sauce can be made in advance and stored in the refrigerator for up to 3 days. You can also freeze it for later use.
4. Can I use other fish instead of salmon?
Yes! This Romesco sauce works well with other fish like trout, cod, or halibut. You can also use shrimp for a seafood alternative.
5. Can I make this dish spicy?
Yes! You can add more cayenne pepper or even fresh chili peppers to the Romesco sauce for extra heat. Adjust the spice to your liking.
6. Can I serve the salmon with something else besides Romesco sauce?
Yes! If you don’t have Romesco sauce, a simple garlic-lemon butter sauce, tahini dressing, or even a fresh salsa can be used as a topping for the salmon.
7. Can I use other nuts in the Romesco sauce?
Yes, you can substitute almonds with other nuts like pine nuts, cashews, or walnuts. Each will impart a slightly different flavor, but they will still work wonderfully in the sauce.
8. How can I make this dish gluten-free?
This dish is naturally gluten-free. Just make sure to check any store-bought ingredients, like the Romesco sauce, to ensure they’re gluten-free if you’re using packaged versions.
9. How do I know when the salmon is cooked?
Salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). Be careful not to overcook it, as it can dry out.
10. Can I add vegetables to this dish?
Yes, roasted or sautéed vegetables such as asparagus, zucchini, or broccoli would pair wonderfully with the salmon and Romesco sauce.
Conclusion
This Baked Lemon Garlic Salmon with Romesco Sauce is an easy-to-make, flavorful dish that combines tender salmon with a rich, smoky, and creamy sauce. The Romesco sauce elevates the salmon with its bold flavors, making it a satisfying and elegant meal. Whether you’re hosting a dinner party or enjoying a healthy weeknight dinner, this dish is sure to impress. It’s healthy, nutritious, and packed with vibrant flavors that will keep you coming back for more!
PrintTasty Baked Lemon Garlic Salmon with Romesco Sauce Recipe
Baked Lemon Garlic Salmon with Romesco Sauce is a vibrant, flavorful dish featuring tender salmon seasoned with lemon, garlic, and herbs, paired with a rich, smoky, nutty Romesco sauce. It’s perfect for a healthy weeknight dinner or special occasion.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Total Time: 25-30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Ingredients
- 4 salmon fillets (about 6 oz each)
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 tablespoon lemon juice (freshly squeezed)
- Zest of 1 lemon
- Salt and pepper, to taste
- Fresh parsley or cilantro for garnish (optional)
- 1 red bell pepper, roasted and peeled (or jarred roasted red pepper)
- 1/4 cup almonds (toasted)
- 2 tomatoes, chopped (or 1/2 cup canned tomatoes)
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 tablespoon red wine vinegar
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and pepper, to taste
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil. Place the salmon fillets on the baking sheet, skin-side down.
- In a small bowl, mix together the olive oil, minced garlic, lemon juice, lemon zest, salt, and pepper. Brush the salmon fillets with this mixture, ensuring each fillet is well-coated.
- Bake the salmon in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
- While the salmon is baking, prepare the Romesco sauce. In a medium skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the chopped tomatoes and cook for 4-5 minutes, until they start to break down and soften. Stir in the roasted red pepper, toasted almonds, smoked paprika, cayenne pepper (if using), red wine vinegar, salt, and pepper. Cook for another 2-3 minutes to allow the flavors to combine.
- Transfer the mixture to a blender or food processor and blend until smooth. If the sauce is too thick, add a little water to reach your desired consistency.
- Once the salmon is done baking, remove it from the oven and plate the fillets. Spoon a generous amount of the Romesco sauce over the salmon. Garnish with fresh parsley or cilantro if desired.
- Serve the Baked Lemon Garlic Salmon with Romesco Sauce with your favorite side dishes, such as roasted vegetables, quinoa, or a fresh salad. Enjoy!
Notes
- If the Romesco sauce is too thick, add a little water to thin it out.
- For extra flavor, you can grill the salmon instead of baking it, or add a squeeze of fresh lemon juice on top before serving.
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 380
- Sugar: 5g
- Sodium: 380mg
- Fat: 28g
- Saturated Fat: 3g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 70mg
