Faroe Island Salmon with Spanish Romesco Sheet Pan Sauce - A Zest for Life

Ingredients

• 1/2 pound cherry tomatoes on the vine
• 1/2 large red bell pepper
• 6 large garlic cloves (in their skins )
• 6 medium scallions (trimmed to 6 inches )
• 2 teaspoons extra virgin olive oil
• 2 wide slices white bread; from bakery (1" slices, cut into 1" cubes, crusts on )
• 2 tablespoons toasted almonds (divided)
• 2 tablespoons toasted hazelnuts (divided )
• 3/4 teaspoon sherry vinegar
• 1/2 teaspoon Spanish smoked paprika
• 4 tablespoons extra virgin olive oil
• 24 ounces Faroe Island Salmon (cut into 4 even pieces )
• 1 teaspoon extra virgin olive oil
• 1/4 teaspoon ground oregano
• 1/8 teaspoon optional ground ancho chilies (for heat ( can use cayenne pepper))
• 1/4 teaspoon sea salt