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Salmon and Roasted Potatoes with Romesco Sauce https://www.metro.ca/userfiles/image/recipes/saumon-pommes-terre-grillees-sauce-romesco-10989.jpg PT20M PT30M PT50M
Roasted potatoesPre-heat the oven to 400°F and place the rack in the middle position. Line a baking sheet with parchment paper.Add the potatoes on the baking sheet and drizzle olive oil on top. Season with salt and pepper and make sure all the potatoes are coated. Cook in the oven for 20 minutes.Romesco sauceAdd all the ingredients of the sauce in a blender and pulse until you get a sauce with a few small chunks in it.SalmonSpread 4 tablespoons of the Romesco sauce on top of the salmon fillets. Remove the baking sheet from the oven. Push the potatoes to one side of the sheet and place the salmon on the other. Cook for about another 15 minutes, depending on the thickness of the fillets.AssemblyIn a bowl, combine the cooked potatoes with 1/3 cup (80 mL) of Romesco sauce. Serve with the salmon and top with toasted almonds and chopped parsley. Source: K pour Katrine
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1 1/3 lb (600 g) salmon fillet Roasted Potatoes 1 1/2 lb (680 g) fingerling potatoes halved lengthwise and dried 2 tablespoon (30 ml) olive oil salt & pepper Romesco Sauce 1 1/3 tasse (340 ml) roasted red peppers drained and patted dry 1 garlic clove chopped 1/2 tasse (125 ml) sliced almonds toasted + 2 tablespoons (30 ml) for the topping 1/4 cup (60 ml) tomato fresh, diced 2 tablespoon (30 ml) parsley fresh, chopped + 2 tablespoons (30 ml) for the topping 1 tablespoon (15 ml) sherry vinegar 1 teaspoon (5 ml) paprika 1/4 teaspoon (1,25 ml) chili pepper crushed 3 tablespoon (45 ml) olive oil 3/4 teaspoon (3,75 ml) salt freshly ground black pepper
Salmon and Roasted Potatoes with Romesco Sauce

Salmon and Roasted Potatoes with Romesco Sauce

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Meal
0:20
Preparation
0:30
COOKING
0:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 1/3 lb
    (600 g)
    salmon fillet

  • Roasted Potatoes
  • 1 1/2 lb
    (680 g)
    fingerling potatoes halved lengthwise and dried
  • 2 tablespoon
    (30 ml)
    olive oil

  • salt & pepper

  • Romesco Sauce
  • 1 1/3 tasse
    (340 ml)
    roasted red peppers drained and patted dry
  • 1
    garlic clove chopped
  • 1/2 tasse
    (125 ml)
    sliced almonds toasted + 2 tablespoons (30 ml) for the topping
  • 1/4 cup
    (60 ml)
    tomato fresh, diced
  • 2 tablespoon
    (30 ml)
    parsley fresh, chopped + 2 tablespoons (30 ml) for the topping
  • 1 tablespoon
    (15 ml)
    sherry vinegar
  • 1 teaspoon
    (5 ml)
    paprika
  • 1/4 teaspoon
    (1,25 ml)
    chili pepper crushed
  • 3 tablespoon
    (45 ml)
    olive oil
  • 3/4 teaspoon
    (3,75 ml)
    salt

  • freshly ground black pepper
Imprimer ma sélection

Preparation

Roasted potatoes

Pre-heat the oven to 400°F and place the rack in the middle position. Line a baking sheet with parchment paper.

Add the potatoes on the baking sheet and drizzle olive oil on top. Season with salt and pepper and make sure all the potatoes are coated. Cook in the oven for 20 minutes.

Romesco sauce

Add all the ingredients of the sauce in a blender and pulse until you get a sauce with a few small chunks in it.

Salmon

Spread 4 tablespoons of the Romesco sauce on top of the salmon fillets. Remove the baking sheet from the oven. Push the potatoes to one side of the sheet and place the salmon on the other. Cook for about another 15 minutes, depending on the thickness of the fillets.

Assembly

In a bowl, combine the cooked potatoes with 1/3 cup (80 mL) of Romesco sauce. Serve with the salmon and top with toasted almonds and chopped parsley. Source: K pour Katrine

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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