03/11/2015 12:39 pm ET Updated Dec 06, 2017

This Salmon With Romesco Sauce Recipe Will Rescue Your Weeknight Dinner (VIDEO)

When it comes to cooking weeknight dinners, home cooks are often in search of the recipe trifecta: delicious, healthy and super-fast. Oftentimes, we'll settle for two out of the three, but Chef Ronnie Woo of "Home Made Simple" has a recipe that hits all the right notes. Woo's Paprika-Seared Salmon with Romesco Sauce is packed with flavor -- not fat -- and is ready to eat in less than 30 minutes from start to finish.

Paprika-Seared Salmon with Romesco Sauce

Serves 2


  • 2 Tbsp. canola oil or grape seed oil
  • (2) 1/3-lb. pieces of salmon
  • 1/2 tsp. of kosher salt
  • 1/2 tsp. of freshly ground black pepper
  • 1/2 tsp. of smoked paprika
Romesco Sauce
  • 2 whole roasted red peppers, homemade or jarred
  • 1/2 c. sun-dried tomatoes
  • 1 c. crusty bread, diced
  • 1/2 c. olive oil
  • 1/2 c. Parmesan cheese
  • 3/4 c. cashews
  • 1/4 c. filtered water, more as needed to blend
  • 2 Tbsp. tomato paste
  • 1 Tbsp. garlic powder
  • 1/4 tsp. salt
  • 1/4 tsp. freshly ground black pepper


To make the salmon:

Preheat the oven to 350 degrees.

Pat the salmon dry with a paper towel. Sprinkle each salmon piece evenly with the salt, pepper and smoked paprika.

Heat a large non-stick pan on high heat and add the oil. When the oil begins to shimmer, carefully add the salmon onto the pan. Sear each piece of salmon for 2 to 4 minutes on each side, until a crust forms.

Carefully place the salmon skin side down onto a foil-lined baking pan and transfer to the oven. Roast for 10 to 12 minutes, until the fish is just cooked through.

To make the Romesco sauce:

Place all ingredients into a food processor. Puree until smooth.

Serve under, over or on the side of the cooked salmon.

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