A Salmon and Asparagus with Romesco Sauce on a bed of quinoa topped with a nutty Romesco Sauce is a great way to bring a healthy Mediterranean sun to your plate.

Salmon and Asparagus with Romesco Sauce

Salmon and Asparagus with Romesco Sauce are the perfect combination of Spanish flavours. This gorgeous orange sauce is smokey, nutty and ultra-healthy. Suitable for the BBQ, this recipe is inspired by charred veggies with Romesco, which is popular in Catalunya. The Romesco sauce can be found in jars in European markets; if not, here is my recipe!

Catalan Romesco Sauce

Romesco Sauce

The idea here was to showcase the Romesco sauce and grilled asparagus altogether. 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 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. So, if you want to give your next Salmon fillet a nice sunny touch from the Mediterranean, go for the Romesco sauce (Here is the link to the recipe).

A BBQ Must

This romesco sauce is perfect for any grilled veggie, fish, chicken, lamb, etc. If you want a Spanish flair to your next BBQ, try this out! In Catalonia, they typically eat it with a type of charred onion.

Salmon Fillet and Asparagus with Romesco Sauce


Quinoa is the perfect replacement for rice. It has double the proteins, is higher in fibre, and has fewer carbs and calories. It’s a great alternative if you want to go light this summer. As for the asparagus, make them on the grill too! They are fantastic this way!

Other Asparagus Recipes

Salmon Fillet and Asparagus with Romesco Sauce

5 from 1 vote
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 people
Calories 704
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.


  • 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


This recipe is suitable for the BBQ also!
The nutrition card doesn’t contain the Romesco sauce.
Calories: 704kcal
Course: Plato principal
Cuisine: Spanish
Keyword: asparagus, healthy, romesco, salmon


Calories: 704kcal | Carbohydrates: 70g | Protein: 51g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 10g | Cholesterol: 94mg | Sodium: 83mg | Potassium: 1719mg | Fiber: 10g | Sugar: 3g | Vitamin A: 1292IU | Vitamin C: 9mg | Calcium: 106mg | Iron: 9mg

Pin me!

Salmon Romesco Pin


  1. Beautiful dish! doesn’t need anymore, or any less. Nice work and thank you for being such a great contribution to my group board on pinterest (:

  2. Fred Nonterah Reply

    I’ll eat fish anytime of the day and especially salmon. This looks like a balanced and healthy meal, just perfect!

5 from 1 vote (1 rating without comment)

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