We are on a health kick this June, trying to eat meals with less fat, less red meat, more vegetables, and whole grains. As a food blogger, I was excited to start planning for this shift and my personal challenge, if I so accepted, was to make meals still delicious. We always try to eat meals that are well-rounded, using organic, free-range, and preservative-free produce and meat, but I am known to use a lot of refined grains, extra butter, and for my man prepare a lot of red meat each week. Could I make this healthy kick work?

Well, I’m about to share with you some of the recipes we’ve been eating that have actually been good for you and still good tasting. So far, it’s been a victory for me as a food blogger and a victory for our bodies. This recipe initially was using salmon steaks but my grocer didn’t have that so I used a beautiful, fresh filet of wild Alaskan salmon.

The best part about this recipe was finding out how completely easy it is to make your own sauces at home! Using a food processor, or like me just a simple blender, you can easily whip up a sauce in a few minutes. This sauce was spicy, creamy, and absolutely made the meal. Give it a try, I promise you will be surprised, in a good way.

Salmon with Swiss Chard, Asparagus, and Almond-Red Pepper Sauce

Recipe from: Real Simple Magazine, May 2014

Hands-On Time: 25 minutes

Total Time: 40 minutes

Serves 2

Ingredients

• 1/8 cup roasted almonds
• 1/2 cup roasted red peppers
• 1 clove garlic, chopped
• 1/2 Tbsp. sherry vinegar or white wine vinegar
• 1/2 tsp. smoked paprika
• 1/4 cup olive oil
• kosher salt and black pepper
• 1 salmon filet or salmon steak (1 inch thick; about 1 pound)
• 1/2 bunch asparagus, trimmed
• 1/2 bunch Swiss chard, trimmed and sliced crosswise

Directions
1. Heat oven to 425° F with the racks in the upper and lower thirds. Pulse the almonds in a food processor until finely chopped, 10 to 20 seconds. Add the red peppers, garlic, vinegar, paprika, 1 tablespoon of the oil, and ¼ teaspoon each salt and black pepper. Pulse until a smooth sauce forms, 10 to 20 seconds.

2. Season the salmon with ½ teaspoon salt and ¼ teaspoon black pepper on a large rimmed baking sheet. Roast on the bottom rack until opaque throughout, 15 to 18 minutes.

3. Meanwhile, toss the asparagus, chard, the remaining 1 tablespoon of oil, and ¼ teaspoon each salt and black pepper on a separate large rimmed baking sheet. Arrange in an even layer. Roast on the top rack, tossing once, until crisp-tender, 6 to 8 minutes.

4. Divide the salmon into 2 portions and serve with the chard and asparagus, topped with the almond–red pepper sauce.