| 13 | 30 | 477 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 10 min | 4 |
| 1/4 cup whole | Almonds, raw |
| 1/2 tsp | Black pepper |
| 4 spray (about 1/3 second) | Cooking spray, vegetable oil |
| 1 clove(s) | Garlic |
| 1 tbsp | Olive Oil, Extra Virgin |
| 1 tsp | Paprika |
| 1 tbsp | Parsley, fresh (for garnish) |
| 1 medium pepper(s) | Red bell pepper (chopped) |
| 4 fillet (6oz) | Atlantic salmon, farmed |
| 3/4 tsp | Salt |
| 1 can (15oz) | Whole tomato, canned |
| 1 tbsp | Wine Vinegar |
| 2 small | Zucchini (halved lengthwise) |
1. Preheat grill to medium.
2. Process almonds, peppers, tomatoes, garlic, oil, vinegar, paprika, 1/4 teaspoon salt and 1/4 teaspoon pepper in a food processor or blender until smooth, then set aside.
3. Coat salmon and zucchini (and/or summer squash) on both sides with cooking spray, then sprinkle with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill, turning once, until the salmon is just cooked through and the zucchini is soft and browned, about 3 minutes per side.
4. Transfer the zucchini to a clean cutting board. When cool enough to handle, slice into 1/2-inch pieces. Toss in a bowl with half of the reserved sauce. Divide among 4 plates along with a piece of salmon topped with some of the remaining sauce. Garnish with parsley, if desired.
Salmon
is a great source of protein and Omega 3 fatty acids!
| Meat | 1.9 |
| Meat Alternative | 0.3 |
| Vegetables | 2.1 |
