A Spanish Style Salmon fillet on a bed of quinoa and green asparagus topped with a nutty Romesco Sauce is great way to bring a healthy Mediterranean sun to your plate.
Salmon Fillet and Asparagus with Romesco Sauce is the perfect set of Spanish flavors. This gorgeous orange sauce is a rich, nutty and ultra healthy one. Suitable for the BBQ this recipe is inspired by charred veggie with romesco, which is popular in Catalunya. The Romesco sauce can be found in jar in European markets if not, here is my recipe!
The idea here was to showcase the Romesco sauce and grilled asparagus all together. It could have been a piece of grilled chicken fillet, omelette on top or nothing at all and it would have been as delicious. Romesco is a typical Catalan sauce consisting of roasted tomatoes, pepper pulp, paprika and roasted nuts (almonds and hazelnuts) blended with a touch of olive oil and vinegar. Frankly this velvety orange sauce brings any grilled meat to another level, plus the nutty touch is simply divine with asparagus. It goes without saying that it’s by far healthier than ketchup or BBQ sauce. So if you want to give your next Salmon fillet a nice sunny touch, go for the Romesco sauce!
Let’s start this grilling season with a Spanish twist!
Salmon Fillet and Asparagus with Romesco Sauce
- 2 salmon fillets
- 20 green asparagus
- 200 g white quinoa
- 1 tbsp olive oil
- romesco sauce (to taste)
- salt and pepper
- Start by cooking the salmon in the oven approx. 15 minutes at 200°C (400F°)
- Midway add the asparagus mixed with olive oil and salt and pepper to the oven
- Simmer the quinoa with water just above the top, covered, for 10 minutes
- Assemble with the romesco sauce