|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 tbsp||Olive oil|
|1 tbsp||Parsley, fresh (for garnish)|
|1 medium pepper(s)||Red bell pepper (chopped)|
|4 fillet (6oz)||Atlantic salmon, farmed|
|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.
is a great source of protein and Omega 3 fatty acids!