Buttery Salmon is Lathered with a Smokey & Sweet Spanish Romesco Sauce – All Made on a Sheet Pan. A special restaurant quality recipe to make at home!
Steps in this Recipe:
- Roast Vegetables: Cherry Tomatoes, Red Bell Peppers, Garlic Cloves & Scallions on a Sheet Pan
- Season Salmon – take roasted vegetables out of the oven – add Salmon to the tray and roast
- Meanwhile, toast Bread Cubes (some go into the sauce, most to be served with the for dipping into the sauce)
- Remove HALF Tomatoes and Red Peppers from the sheet pan – and aside for serving with the Salmon
- Place the rest of the sheet pan vegetables in a food processor with additional ingredients and pulse until smooth – a wonderful Romesco Sauce!
- To serve: Add Salmon & roasted Scallions on a plate. Dollop with Romesco Sauce on Salmon, and some on the plate. Add reserved Tomatoes & Red Peppers. Scatter with Nuts and chopped Parsley. Serve with Romesco Sauce & Toasted Bread on the side
The Ingredients~Spanish Romesco Sauce:
What is SO Fabulous about Faroe Island Salmon:
This is THE salmon I cook at home!
- Faroe Island Salmon has a high fat content, and a rich and velvety mouthfeel
- The flavor is nicely buttery and an incredibly silky texture
- Has a nice balance of protein to fat
- It is so popular for its purity, the Faroe Islands are remote islands surrounded by the cold, pristine waters of the North Sea and the Atlantic
- A farmed fish, yet the fishes are able to roam freely in sizable contained environments, their diet is natural, rather than controlled.. and non GMO
- Salmon is rich in Omega-3 Fatty Acids which have numerous health benefits. Wild Salmon is very desirable, yet expensive, mostly sold frozen, Faroe Island Salmon is nutritionally similar and has slightly less fat overall and considered very flavorful
Faroe Island Salmon is readily available!
And – I am noticing it is popping up more and more on restaurant menus!
See notes in Recipe ~ Best Ways to Cook Faroe Island Salmon
The Method:
- Add halved Cherry Tomatoes (off the vine), Garlic Cloves in their skin, Red Pepper strips and Scallions (scallions will be served with the salmon, and not in the Romesco Sauce.) Roast at 350 degrees for 15 minutes until caramelized.
2. Season fish with a little EVOO, Smoked Spanish Paprika and Ground Oregano (before cooking add sea salt)
3. Move Vegetables to the side – add seasoned Salmon to the tray, cook for 10 – 12 minutes.
4. Add Half of the Tomatoes and Red Peppers to a food processor (I love my 3 1/2 cup one!) with the garlic cloves; easily remove their skins, Toasted Bread, Toasted Almonds, Sherry Vinegar and EVOO. Process until smooth.
~ The other half of tomatoes and red peppers you serve with the Salmon!
See RECIPE – for how to Use Romesco Sauce
5. I use all the sauce for the four portions – add on top of the Salmon, and on the plate. Serve with extra Toasted Bread for dipping into the sauce.
Here is the recipe if you want to make the sauce independently from this Salmon recipe, which includes making the sauce on the sheet pan.
Get to know (and love) Spanish Romesco Sauce:
- A traditional Catalan sauce is made with roasted tomatoes, garlic, ñora peppers, bread, almonds, and hazelnuts
- Romesco has a bright, tangy flavor with hints of smokiness and sweetness from the roasted vegetables
- Traditionally, this thick, tangy Spanish sauce gets its name from remescolar, which is the Mozarabic word for “to mix”. This sauce was first created in the 1400s by fishermen in Valls, the capital of the Spanish province Tarragona
- In Spain, Romesco Sauce is usually served as a dipping sauce with grilled vegetables, and potatoes
- A healthy, sugar-free condiment
- Hails from Catalonia, Spain, where it was originally intended to be eaten with fish.
Enjoy this restaurant quality recipe at home!
Karen
Faroe Island Salmon with Spanish Romesco Sheet Pan Sauce
Buttery Salmon is Lathered with a Smokey & Sweet Spanish Romesco Sauce – All Made on a Sheet Pan
Equipment
- 1 rimmed sheet pan
- 1 food processor I use a 3 1/2 cup one
Ingredients
Roast Vegetables:
- 1/2 pound cherry tomatoes on the vine
- 1/2 large red bell pepper
- 6 large garlic cloves, in their skins
- 6 medium scallions, trimmed to 6 inches
- 2 teaspoons extra virgin olive oil
Other ingredients: Romesco Sauce:
- 2 wide slices white bread; from bakery, 1" slices, cut into 1" cubes, crusts on
- 2 tablespoons toasted almonds, divided
- 2 tablespoons toasted hazelnuts , divided
- 3/4 teaspoon sherry vinegar
- 1/2 teaspoon Spanish smoked paprika
- 4 tablespoons extra virgin olive oil
Salmon:
- 24 ounces Faroe Island Salmon, cut into 4 even pieces
- 1 teaspoon extra virgin olive oil
- 1/2 teaspoon Spanish smoked paprika
- 1/4 teaspoon ground oregano
- 1/8 teaspoon optional ground ancho chilies, for heat ( can use cayenne pepper)
- 1/4 teaspoon sea salt
Instructions
Roasting Vegetables / Seasoning Salmon:
- Preheat oven to 350 degrees. Wash and try tomatoes, cut in half, place on sheet pan cut side up. Add garlic cloves, red pepper strips and scallions. Brush all with EVOO and sprinkle with a little sea salt.
- Roast for 15 minutes, will be caramelized. Season Salmon with EVOO, Spanish paprika, oregano and sea salt. (Add a little hot chiles if you like.) NOTE: Scallions will be roasted FIRST, remove them when done, in about 6 minutes. Set aside – use them for garnish the finished dish.
- As vegetables roast, toast bread cubes until only lightly golden; 7 minutes at 350°.
- Move vegetables over, to sides of pan and add Salmon in the center, spacing them 1 inch apart. Roast for 10 – 12 minutes until cooked to you liking (see Notes below.) I cook to medium 130°F internal temperature.
Make Romesco Sauce:
- Add HALF to the Tomatoes AND Red Peppers to the bowl of a food processor. Add garlic (out of their skins), 3 cubes toasted bread (reserving the rest for dipping), ONE tablespoon almonds, ONE tablespoon hazelnuts, 3/4 teaspoon sherry vinegar, 1/2 teaspoon smoked paprika and 4 tablespoons EVOO. Process until smooth, scraping the sauce with a rubber spatula as needed. Taste for salt. Can add a tablespoon of filtered water for a flowing sauce; the sauce is usually served quite thick.
Serve:
- Place salmon on individual plates or a platter. Add roasted Scallions. Top each with a dollop of Romesco Sauce; add some sauce on the plate.Garnish with RESERVED roasted tomato halves and rep pepper strips. Scatter with reserved almonds and hazelnuts. Garnish with chopped parsley.
- Serve with extra Romesco sauce on the side with the rest of the toasted bread for dipping.
Notes
Best Ways to Cook Faroe Island Salmon:
- In this recipe, the Salmon Roasts on a sheet pan at 350°. Internal temperature: 125°F – 130°F for Medium; ideal for most people, firm and flaky – 120°F for Medium-rare.
- Slow Roasting Salmon: Cook salmon at 300°. Will be done in 12 – 15 minutes for a 6 ounces fillets, depending on texture and doneness desired.
- Use a digital thermometer for internal temperature!
- Salmon will continue to cook slightly when removed from the oven
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 485kcalCarbohydrates: 9gProtein: 37gFat: 34gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 20gCholesterol: 94mgSodium: 235mgPotassium: 1168mgFiber: 3gSugar: 3gVitamin A: 1502IUVitamin C: 45mgCalcium: 76mgIron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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five stars!