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.

1. 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 in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
3. 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.
4. 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.
5. 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.
6. Serve the Baked Lemon Garlic Salmon with Romesco Sauce with your favorite side dishes, such as roasted vegetables, quinoa, or a fresh salad. Enjoy!