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 clov 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

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Cooking Directions

Step 1

Preheat grill to medium.

Step 2

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.

Step 3

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.

Step 4

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.