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1
Preheat oven to 450 degrees. Under a broiler or over an open flame, roast the peppers until skin is blistered and blackened on all sides, then transfer to a bowl and cover for 15 minutes to allow the skin to steam and loosen. Peel skins, de-seed, and chop into 1/4-inch pieces.
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2
In the meantime, heat 2 tablespoons of the olive oil in a large (12-inch) skillet over medium heat until shimmering. Add the bread and fry until golden on both sides, about 4 minutes total. Remove, allow to cool, and cut into 1/4-inch cubes.
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3
Add another tablespoon of olive oil to the skillet and heat until shimmering. Add the almonds and saute briefly until toasted, then add garlic and tomatoes. Cook until the juices have evaporated, 2-3 minutes.
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4
In a large bowl, combine the contents of the skillet, along with the roasted peppers, bread, parsley, vinegar, lemon juice, and remaining olive oil. Mix well and season to taste with salt and pepper.
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5
Season the salmon fillets on both sides with salt and pepper and lay them skin side down on in a roasting pan. Spoon the romesco stuffing around the fillets and roast until the salmon is almost cooked through,10-15 minutes depending on thickness. Broiler for the final few minutes of cooking to caramelize the ingredients. Serve with romesco spooned around the salmon.
