Grilled Salmon & Zucchini with Red Pepper Sauce by EatingWell.com | hearts beat back - The Heart of

Ingredients

• 1/3 cup sliced almonds, toasted
• ¼ cup chopped jarred roasted red peppers
• ¼ cup halved grape tomatoes or cherry tomatoes
• 1 small clove garlic
• 1 Tbsp extra-virgin olive oil
• 1 Tbsp sherry vinegar or red-wine vinegar
• 1 tsp paprika, preferably smoked
• ¾ tsp salt, divided
• ½ tsp freshly ground pepper, divided
• 1 ¼ pounds wild-caught salmon fillet (see Note), skinned and cut crosswise into 4 portions
• 2 medium zucchini or summer squash (or 1 of each), halved lengthwise
• Canola or olive oil cooking spray
• 1 Tbsp chopped fresh parsley for garnish