Salmon with Asparagus, Bok Choy, and Red Pepper & Almond Sauce

Salmon with Asparagus, Bok Choy, and Red Pepper & Almond Sauce 

I made this for our dinner last night and it turned out really yummy! It is also a paleo friendly recipe (I will need to check if the vinegar is paleo approved, not sure). 

{INGREDIENTS}

1/4 cup roasted almonds
3/4 cup roasted red peppers
1 clove garlic, chopped
1 TBSP white wine vinegar
1 tsp paprika
1/4 cup olive oil
Salt and pepper
2 salmon steaks (about 2 lbs total)
1 bunch asparagus trimmed
2 bunches bok choy, trimmed and sliced crosswise



{DIRECTIONS)
1) Heat oven to 425 degrees with the racks in the upper and lower thirds. Pulse the almonds in a food processor until finely chopped. Add the red peppers, garlic, vinegar, paprika, 2 TBSP of the oil, and 1/4 tsp each salt and black pepper. Pulse until a smooth sauce forms (about 20 seconds).

2) Season the salmon with 1/2 tsp salt and 1/4 tsp black pepper on a large rimmed baking sheet. Roast on the bottom rack until opaque throughout, around 15-18 minutes.

3) Meanwhile toss the asparagus and bok choy with the remaining olive oil and 1/4 tsp each of salt and black pepper on a large separate rimmed baking sheet. Arrange in an even layer. Roast on the top rack, tossing once, until crisp-tender, around 6-8 minutes.

4) Divide the salmon into 4 portions and serve with the bok chou, asparagus, and top with the red pepper-almond sauce. Garnish with slivered almonds if desired.