Grilled Salmon & Zucchini with Red Pepper Sauce

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Made with roasted red peppers, tomatoes and almonds, this sauce is a great match for any seafood, poultry or vegetables. Using smoked paprika brings out the flavors from the grill. Serve with: Grilled baguette.

Ingredients for 4 servings

⅓ cup sliced almonds, toasted (see Tip)
¼ cup chopped jarred roasted red peppers
¼ cup halved grape tomatoes or cherry tomatoes
1 small clove garlic
1 tablespoon extra-virgin olive oil
1 tablespoon sherry vinegar or red-wine vinegar
1 teaspoon paprika, preferably smoked
¾ teaspoon salt, divided
½ teaspoon 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 tablespoon chopped fresh parsley, for garnish