Royal Salmon with Romesco Sauce & Aioli

20 Min Cooking

2 Portions


Royal Salmon with Romesco Sauce & Aioli


1. Preheat oven to 400° F.

2. Place a skillet/pan on medium-high heat and add a tbsp of olive oil. Season the Royal steaks and place skin side down into the pan. Cook for 2-3 mins until skin is crispy. Place onto a baking tray, skin side up and into the oven for 6-7 mins. Take out and allow to rest.

3. In the skillet you sealed the salmon in, add another tbsp of olive oil and then add the peppers and potatoes. Cook for 6-7 mins until peppers have softened and potatoes have started to caramelize a little.

4. Add the paprika, cayenne and peas and cook for a further 2 mins. Season and add the tarragon.

5. For the romesco sauce, in a clean pan, heat the olive oil and gently fry the garlic, nuts and finally the bread until toasted. Add all the remaining ingredients and the oil to a blender and process until smooth.

6. For the aioli, whisk all the ingredients together in a bowl.

7. Serve the Salmon on top of potatoes & peppers, skin side up with a spoonful of the romesco sauce and aioli on either end.


● Add Chorizo chunks to the potatoes & peppers for a bigger robust meaty flavor.

● Use best quality sherry vinegar you can find.

MOWI Gourmet Royal Portion (2 pack)
  • 2 Atlantic Salmon MOWI Royal portions
  • 2 Cups of cooked potatoes halved
  • 1 Red pepper cut into long strips
  • 1/2 Cup of garden peas
  • 1 Tbsp of chopped tarragon
  • Salt & Pepper
  • Canola oil for cooking
  • Lemon wedges for garnish
  • 1 cup of mayonnaise
  • 1-2 cloves of garlic crushed
  • 1 tbsp of good quality olive oil
  • Zest & juice of 1 lemon
  • Salt & white pepper
  • 1 large roasted red pepper
  • 2 cloves of garlic smashed
  • 1/4 cup slivered almonds toasted
  • 1/4 cup hazelnuts
  • 1/4 cup of tomato puree
  • 1 tsp sherry vinegar
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • Slice of white bread crusts removed
  • 1/2 cup of extra virgin olive oil
  • Salt & black pepper

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