Lunch

Stone Fruit & Grilled Halibut Salad with Almond Romesco

Name: Stone Fruit & Grilled Halibut Salad with Almond Romesco
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 halibut fillets, 6 oz each; 2 ripe nectarines, halved & pitted; ½ cup cooked farro; ¾ cup roasted almonds; 1 red bell pepper, roasted & chopped; 2 tbsp sherry vinegar; 1 tsp smoked paprika; ¼ tsp cayenne; 3 tbsp extra-virgin olive oil, divided; 12 fresh sage leaves; 2 cups baby arugula; Sea salt & pepper; 1 tbsp butter

A California-summer statement: meaty halibut fillet with golden crust, grilled nectarines bringing jammy-caramelized notes, pearls of chewy farro, tossed with a vibrant almond-based romesco sauce. Bright, substantial, and finished with crispy sage and toasted almonds.

1049cal 91gprotein 41gcarbs 60gfat 15min prep 20min cook 2serves

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