Tim and I tried a new salmon recipe last night.  I found this one on the Eating Well website, where I often go to try new and healthy recipes.

Last night we opted for the Grilled Salmon & Zucchini with Red Pepper Sauce.

Here’s the recipe! (Makes 4 servings)


  • 1/3 cup sliced almonds, toasted
  • 1/4 cup chopped jarred roasted red peppers  (We used a red pepper and just grilled it instead of buying them in a jar)
  • 1/4 cup halved grape or cherry tomatoes
  • 1 small clove garlic
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon sherry or red-wine vinegar  (We used red-wine vinegar)
  • 1 teaspoon paprika, preferably smoked  (We didn’t have paprika, so we skipped this ingredient)
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon freshly ground pepper, divided
  • 1 1/4 pounds wild-caught salmon fillet, skinned and cut crosswise into 4 portions
  • 2 medium zucchini , or summer squash (or 1 of each), halved lengthwise  (We used 2 green zucchini – the store was out of summer squash)
  • Canola or olive oil cooking spray  (We used olive oil cooking spray)
  • 1 tablespoon chopped fresh parsley , for garnish  (We skipped the garnish)


  • Preheat grill to medium.
  • 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; set aside.

  • 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 squash is soft and browned, about 3 minutes per side.
  • 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.

  • Divide the squash among 4 plates along with a piece of salmon topped with some of the remaining sauce. Garnish with parsley, if desired.

For a side dish, I whipped up my go-to asparagus side dish – just mix asparagus, minced garlic, and balsamic vinaigrette in a bag, throw on a cooking sheet in the oven at 400 degrees for about 10 minutes.  Super easy and delicious.


Finished Product:

The meal was really tasty.  The sauce actually had a little kick to it, which was surprising because we didn’t use any strong spices.  But it wasn’t too spicy for me (I don’t eat spicy foods!) so that was good.  I wonder how the missing paprika would have changed the taste?  And next time I want to use a summer squash and zucchini combo.  Overall the meal was good though – and the easy preparation was key for not getting in from subbing Kim’s Cardio Blast class / running to the grocery store until about 8:30.

Plus, since we made 4 servings, I get to have the leftover salmon serving on my salad for lunch today.  Bonus!

One last thought – one feature about the Eating Well website that I like so much is when they provide the nutritional information for their recipes!

Per serving for the salmon recipe (not including the asparagus side):

  • 280 calories
  • 13 g fat ( 2 g sat , 7 g mono )
  • 66 mg cholesterol
  • 8 g carbohydrates
  • 32 g protein
  •  2 g fiber
  • 601 mg sodium
  • 871 mg potassium.

This recipe also provided 35% of the daily value for Vitamin C, and 20% of the daily value for Magnesium and Vitamin A.

Salmon is definitely one of my favorite go-to healthy meals – it’s one of the best sources of Omega 3 Fatty Acids.

Question of the Day:  Do you like salmon?  If so, what is your favorite salmon recipe?  Share!

Leaving you with a quote I found on the Prana Power Yoga Facebook page this morning:

“Sunshine is delicious, rain is refreshing, wind braces us up, snow is exhilarating; there is really no such thing as bad weather, only different kinds of good weather. ”   ~John Ruskin

In my opinion, rain also means no bootcamp tonight – grrr!

Have a great day, despite the rain!