Pan Seared Salmon with Romesco | Vessy’s Gourmet kitchen

Vessy’s Gourmet kitchen

Name: Pan Seared Salmon with Romesco
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 2
Ingredients: StarKist Selects® StarKist Selects E.V.O.O.® Wild-Caught Pink Salmon - 2.6 oz Pouch; Organic Asparagus; La Tourangelle Extra Virgin Olive Oil Spray, Organic; Maldon Salt; Jacobs Farm Organic Padron Pepper; Organic Lemon; White Bell Pepper; Organic Minced Garlic; Vida Sherry Jerez Vinegar; La Tourangelle Extra Virgin Olive Oil Spray, Organic; Roland Foods Bread Crumbs, Panko, Whole Wheat; Ziba Foods Dry Roasted & Salted Heirloom Almonds, Shakhurbai; Maldon Salt; Spicely Organics Black Pepper, Ground, Organic; Han D Pac Cayenne Chili

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Pan Seared Salmon with Romesco

Serves 210 mins prep40 mins cook

A delicious dish featuring pan-seared wild caught salmon paired with a flavorful Romesco sauce, made with roasted red pepper, garlic, sherry vinegar, and more. Perfectly cooked asparagus complements the meal.

0 servings

What you need

La Tourangelle Extra Virgin Olive Oil Spray, Organic

tbsp olive oil

salmon

lb asparagus

salt

pepper

lemon

red bell pepper

garlic clove

tbsp sherry vinegar

Roland Foods Bread Crumbs, Panko, Whole Wheat

tbsp panko breadcrumbs

Ziba Foods Dry Roasted & Salted Heirloom Almonds, Shakhurbai

tbsp almond

tsp salt

black pepper

cayenne

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Instructions

1: Roast a red pepper however you like (I air-fried it at 390 F for 30 mins), then peel, de-seed and drain.

2: To make the Romesco, blend all ingredients above.

3: Season asparagus with olive oil, salt, and pepper to taste, and air-fry at 390 F for 10 mins or cook in your preferred way.

4: Pat dry salmon, season with olive oil, salt, and pepper, then cook in olive oil on parchment paper at medium heat on all sides to desired doneness.

5: Assemble, add a squeeze of lemon and enjoy.

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