A UVA Heart & Vascular Center Initiative
Recipes / Main Dishes

Roasted Salmon with Green Romesco & Paprika Spiced Corn

Posted September 27, 2017


Makes 4 Servings


  • 1 lb. center-cut salmon filet, skin on, cut into four 4-oz. portions
  • Pinch kosher salt and pinch of freshly ground black pepper


  • 2 medium green bell peppers
  • 1 medium poblano pepper
  • 2 cloves garlic, chopped
  • 1/2 cup sliced almonds
  • 1/4 cup chopped flat-leaf parsley
  • 1/4 chopped cilantro
  • 1 Tbsp. fresh lemon juice
  • 1 Tbsp. extra-virgin olive oil


  • 1/2 Tbsp. canola oil
  • 4 ears of corn, husks removed
  • 1/4-1/2 tsp. paprika or smoked paprika


Prepare Romesco sauce: Roast the bell peppers and poblano pepper, removing the stem, seeds and skin (or substitute jarred roasted peppers). Let cool completely. Blend all sauce ingredients in a food processor or blender. Season to taste with additional lemon juice as needed. (This sauce is even better made a day ahead.) Set aside.

Prepare the corn: Bring a large pot of water to boil, add corn and cook for 3-5 min. Remove corn and allow to cool. Slice corn off of cobs.

Preheat oven to 400 F. Line a baking sheet with parchment or aluminum foil. Lay salmon on baking sheet and season lightly with salt and fresh pepper. Bake salmon until barely opaque in center, about 15-20 min.

Heat a large saute pan over high heat. Add canola oil, then add the corn kernels and paprika. Saute until corn is hot and sizzling.

Serve salmon with a heap of corn and green Romesco. Garnish with a lemon or lime wedge.


Recipe courtesy of Ingrid Berger