grilled salmon & zucchini with red pepper sauce recipe

grilled salmon & zucchini with red pepper sauce

prep time: 25 minutes
cook time: 10 minutes
ready in: 35 minutes

makes: 4 servings, 7 oz. each


  • 1/3 cup sliced almonds, toasted
  • 1/4 cup chopped, jarred roasted red peppers
  • 1/4 cup halved grape tomatoes or cherry tomatoes
  • 1 small garlic clove
  • 1 Tablespoon sherry vinegar or red-wine vinegar
  • 1 teaspoon paprika, preferably smoked
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon freshly ground pepper, divided
  • 1 ¼ lb. wild-caught salmon fillet, skinned and cut crosswise into 4 portions
  • 2 medium zucchini or summer squash (or 1 of each), halved lengthwise
  • Canola or olive oil cooking spray
  • 1 Tablespoon chopped fresh parsley for garnish

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. Preheat grill to medium.
  2. To make the red-pepper sauce: use a food chopper, food processor, or blender to pulse the almonds, peppers, tomatoes, garlic, oil, vinegar, paprika, 1/4 teaspoon salt and 1/4 teaspoon pepper until smooth. Set aside.
  3. Coat salmon and zucchini (and/or summer squash) on both sides with cooking spray, then sprinkle the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
  4. Grill, turning once, until the salmon is just cooked through (an instant read thermometer reads 145°F) and the squash is soft and browned, about 3 minutes per side.
  5. Transfer the squash 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.
  6. Divide the squash among 4 plates along with a piece of the salmon topped with some of the remaining sauce. Garnish with parsley, if desired.

Per Serving: 280 calories, 13g fat, 2g saturated fat, 65mg cholesterol, 600mg sodium, 8g carbohydrate, 2g fiber, 32g protein