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Ingredients

• 1/3 cup  sliced almonds, toasted (see Tip)
• 1/4 cup  chopped jarred roasted red peppers
• 1/4 cup  halved grape tomatoes, or cherry tomatoes
• 1 small clove  garlic
• 1 tablespoon  extra-virgin olive oil
• 1 tablespoon  sherry vinegar, or red-wine vinegar
• 1 teaspoon  paprika, preferably smoked
• 3/4 teaspoon  salt, divided
• 1/2 teaspoon  freshly ground pepper, divided
• 1 1/4 pounds  wild-caught salmon fillet, (see Note), skinned and cut crosswise into 4 portions
• 2   medium zucchini, or summer squash (or 1 of each), halved lengthwise
•   Canola or olive oil cooking spray
• 1 tablespoon  chopped fresh parsley, for garnish

Description

Jazz Up Simply Grilled Salmon And Summer Vegetables With A Zesty Sauce Based On The Classic Spanish Romesco. Made With Roasted Red Peppers, Tomatoes And Almonds, This Sauce Is A Great Match For Any Seafood, Poultry Or Vegetables. Using Smoked Paprika Brin

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