Wild Salmon W/ Pepita-Poblano Romesco Sauce by Lindsey | Dolly and Oatmeal


This is a sponsored post written by me on behalf of Nature Made. All opinions are 100% mine.

i was talking to my friend the other day about diet because she was telling me about some stomach pains she had been having the past few months.  we got onto a whole topic about the various diets that are out there, some informative, and some confusing.  it made me think a lot about my journey on this (seemingly) endless search and endeavor for well-being.  and i've come to realize over the years that this looks different for each individual. everyone comes to it with their own ideas and approach, their own background and history; but something that has always mattered to me personally, was if i was going to really look down the long lens of what "well being" was, is was going to be through a very holistic approach.

by holistic, i mean taking into consideration the whole body (the mind also very much included in this).  my first undertaking was by changing my diet; removing inflammatory foods, and generally making better decisions about what i was nourishing my body with.  but over the years that changed and shifted; i would gain knowledge in certain areas about what might be affecting me, but still not feel my best.   i started to notice a giant shift however, when i found out i was pregnant.  previously i had focused solely on diet, without taking into account the substantial impact that supplements can have when taken with a nutrient-dense diet.   

postpartum, i went through a whole slew of hormonal problems, some i'm still dealing with 19 months out.  a few months after having amesy, i stopped taking my prenatal vitamins - vitamin d, magnesium, and a probiotic - because i didn't think i really needed them anymore.  i should also mention i wasn't eating my best either.  i was starting the mornings with too much sugar, drinking coffee (which has always been a negative trigger for my system), eating way too many carbs at night, and dealing with the stress of moving across the country with a tiny baby.  it wasn't until amesy was about a year old that i finally sought the help of a holistic nutritionist here in los angeles.  

because vitamin d is synthesized by the skin when exposed to the sunlight during certain times of the day and year, i thought that if i was in the sun enough my source of vitamin d would be fine.  it turns out that's not really the case, and that vitamin d aids in the absorption of calcium, which impacts your bones, muscles, and your immune system†.  so from there, my nutritionist suggested a few supplements to get me back on track, vitamin d and magnesium among them.   nature made vitamin d is my everyday go-to, it's a trusted partner that's devoted to supporting a healthy and wholesome lifestyle.  consuming a nutrient rich diet, while also supplementing with vitamins plays an important role in helping me to fill any gaps in feeling my best.

this dish is a little jazzed up, but for the blog, but it's something that i eat each and every week.  i try to balance my meals with healthy fats, greens and/or veggies, and nutrient rich protein.  i tend to stick to wild salmon when i can get it.  here, it's simply roasted with some oil, and salt and pepper.  the real gem of this dish is the green romesco sauce.  it's slightly spicy because there are poblano peppers at its' base.   it's pulsed with toasted pepitas, some garlic, oil, and vinegar.  what i love about this is that you cane make the sauce ahead of time, and cook and eat throughout the week with your preferred protein and this romesco sauce.  i could even see it being a lovely compliment to grilled veggies in the summertime.  


†These statements have not been approved by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any disease.

Roasted Salmon W/ Pepita & Poblano Romesco Sauce

  • the sauce is on the spicy side.  if you want to keep some heat, i suggest using 1 green bell pepper, and 1 poblano pepper.
  • additional protein options could be: roasted chicken, another fish fillet of your choice, cooked lentils, or cooked beans such as chickpeas.  
  • i served this salmon over some greens with sliced radish, olive oil, lime juice, and salt and pepper, but you could serve it alongside roasted veggies, any grains of your choosing, or as is.

print the recipe!

| 4 servings |

  • 2 poblano peppers
  • 1/2 cup parsley 
  • 1/4 cup toasted pepitas (pumpkin seeds)
  • 1 large garlic clove
  • 1 1/2 teaspoons apple cider vinegar
  • 1/4 cup extra-virgin olive oil
  • salt & fresh ground pepper
  • 1 pound salmon, preferably wild-caught, sockeye, or king
  • 1 tablespoon avocado oil, or another heat-tolerant oil

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  1. for the romesco. roast the pepper over a gas flame set to medium-low, rotating it with tongs until charred evenly - about 15 minutes (if you don't have a gas stove, you can broil it in your oven). place pepper in a boil and cover tightly with plastic wrap (this creates steam to help peel the skin).  once cool enough, cut the pepper and discard the stem and seeds, carefully peel the skin and discard.  run the peppers under water to remove any excess char; dry, and blend in a food processor with remaining ingredients.   season to taste with salt and pepper. place in a lidded jar in the refrigerator until ready to use (i like to make it a couple days in advance to let the flavors come together.)
  2. for the salmon. preheat oven to 450Β°F.
  3. rub salmon filet with the oil, and generously season both sides of it with salt and pepper. place the filet in a large baking dish. cook for 12-15 minutes, until the flesh is opaque, and mostly cooked through.
  4. let the salmon cool for 10 minutes.  then slice it into 4 portions and top it with the romesco sauce.

similar recipes:

pulled salmon salad w/ cauliflower-kalamata dip

pulled salmon salad w/ cauliflower-kalamata dip

hickory-smoked salmon skewers

hickory-smoked salmon skewers

spring green broth w/ soba noodles

citrus salad by Lindsey | Dolly and Oatmeal


this time of year is the longest part for me - january, february and march.  however, the bright spot in these cold bitter months is citrus fruits! blood oranges, meyer lemons, tangelos, satsumas, the list goes on.  i also feel inspired to cook things or eat things that are colorful and beautiful and these fruits are just that.  today i used a cara cara orange, which has a rosy red flesh and is a little tangy but mostly sweet.  i thought the flavors of the red onion and the taste of citrus would play off nicely together.

::for the salad::

2 handfuls mixed greens

1 tablespoon chopped red onion

1/2 avocado

1/2 cara cara orange peeled and cut

(additionally you could toast a couple dozen pepitas for some nuttiness and crunch)


1 tablespoon red wine vinegar

1 tablespoon olive oil

1 tablespoon juice from a cara cara orange

pinch of salt


i find the best results when i whisk the salt and pepper into the vinegar, then whisk in the juice, last whisk in the oil - whisk for a couple minutes until all of the ingredients are combined.