Recipe description
July 14, 2026
Baked salmon with romesco sauce
A flavorful salmon with romesco sauce that supports gut-friendly eating.
Easy Recipe
88%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from peppers, tomatoes, and almonds.
- Contains omega-3-rich salmon and olive oil for healthy fats.
- Balanced with protein, healthy fats, and vegetables for gut-friendly variety.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Salmon
2
piece
Capsicum, red
1
piece
Tomato
2
piece
Nut, almond
2
tablespoon
Garlic
2
clove
Oil, olive
3
tablespoon
Vinegar, red wine
1
tablespoon
Paprika powder
1
teaspoon
Salt
0.5
teaspoon
Black pepper
0.25
teaspoon
Instructions
1
Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
2
Place salmon fillets on the prepared baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper.
3
Roast the red bell pepper over an open flame or under the broiler until charred. Place in a bowl, cover, and let steam for 10 minutes. Peel off the skin and remove seeds.
4
In a food processor, combine the roasted red pepper, tomatoes, almonds, garlic, remaining olive oil, red wine vinegar, and paprika. Blend until smooth.
5
Bake the salmon in the preheated oven for 12-15 minutes, until cooked through but still moist.
6
Serve the baked salmon with the romesco sauce drizzled over the top.
More Recipes For Your Gut
Nutrition
550 kcal
Calories
40 g
Protein
18 g
Carbohydrates
5 g
Fiber
6 g
Sugar
32 g
Fat
6 g
Saturated fat
0.9 g
Salt
FAQ
What is romesco sauce, and can I prep it in advance?
Romesco is a pepper-tomato-nut sauce. Yes—blend (or prepare components) ahead and refrigerate for up to 2–3 days.
Is this recipe suitable for a low-sodium diet?
You can reduce salt to 0.25 teaspoon or omit it. The paprika and vinegar add flavor without extra sodium.
Can I substitute almonds if I have a nut allergy?
Yes. Use sunflower seeds or pine nuts, or omit nuts entirely (the sauce will be less thick).
How do I know when the salmon is cooked?
It should be opaque and flake easily when pressed. For safety, aim for an internal temperature of about 63°C (145°F).
How long and at what temperature do I bake the salmon?
Bake at 200°C (400°F) for 12–15 minutes, until just cooked through.
Is this dish gluten-free and dairy-free?
Yes. It’s naturally gluten-free and dairy-free; just check labels on any packaged ingredients if you’re unsure.
How many servings does this yield, and can I scale it?
Serves 2. You can scale the ingredients proportionally for more or fewer servings.
What can I serve with this dish?
Pairs well with vegetables, quinoa, brown rice, or a simple green salad.
How should I store leftovers, and how long will they keep?
Cool and refrigerate in a covered container for 1–2 days; reheat gently before serving.
Can I freeze the sauce or leftovers?
Leftover romesco sauce can be frozen in an airtight container for up to 1 month; thaw before use.
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