2. Process almonds, peppers, tomatoes, garlic, oil, vinegar, paprika, 1/4 teaspoon salt and 1/4 teaspoon pepper in a food processor or blender until smooth; set aside.

3. Coat salmon and zucchini (and/or summer squash) on both sides with cooking spray, and then sprinkle with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill, turning once, until the salmon is just cooked through and the squash is soft and browned, about 3 minutes per side.

4. Transfer the squash to a clean cutting board. When cool enough to handle, slice into 1/2-inch pieces. Toss in a bowl with half of the reserved sauce. Divide the squash among 4 plates along with a piece of salmon topped with some of the remaining sauce. Garnish with parsley, if desired.

Recipe tips and notes:

--Wild-caught salmon from the Pacific (Alaska and Washington) and Pacific cod are more sustainably fished and have a larger, more stable population. For more information, visit the Monterey Bay Aquarium Seafood Watch website.

--To toast chopped or sliced nuts, stir constantly in a small dry skillet over medium-low heat until fragrant and lightly browned, 2 to 4 minutes.

--To skin a salmon fillet, place on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.

Recipe Nutrition:

Per serving: 280 calories; 13 g fat (2 g sat, 7 g mono); 66 mg cholesterol; 8 g carbohydrate; 0 g added sugars; 32 g protein; 2 g fiber; 601 mg sodium; 871 mg potassium.

Nutrition Bonus: Vitamin C (35 percent daily value), Magnesium & Vitamin A (20 percent dv).

1/2 carbohydrate serving(s)

Exchanges: 1 1/2 vegetable, 4 lean-meat, 1 fat

(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)