---
title: "Provençal Salmon & Scallop Bouillabaisse"
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/provencal-salmon-and-scallop-bouillabaisse-69a27e63b83c0c3e7ed33e2b
servings: 2
prep time: 10 minutes
cook time: 25 minutes
time required: 35 minutes
difficulty: Medium
allergens:
  - Fish
  - Shellfish
  - Milk
  - Eggs
  - Wheat
tags:
  - Easy Prep
  - Mediterranean
rating: 4.0
rating_count: 7
source_chef: Courtney Laga
review_highlights:
  - theme: Flavor
    text: Many loved the unique, flavorful blend of spices and veggies
  - theme: Ease of prep
    text: Quick and simple to make, with several praising it as an easy weeknight meal
image: "https://images.recipes.furrysalamander.com/proven-al-salmon-scallop-bouillabaisse.avif"
---
Preheat oven to 425°F ~{5%minutes}. Wash and dry all produce.

Slice @baguette{1%unit} crosswise on a diagonal into 8 slices. Spread out on a #baking sheet{} and drizzle with @cooking oil{1%tbsp}. Toast on top rack until golden brown ~{8%minutes}.

While baguette toasts, heat a large drizzle of cooking oil in a #medium pot{} over medium-high heat. Add @onion{1%unit}, @carrot{1%unit}, @garlic powder{1%tsp}, @herbes de provence{1%tsp}, @salt{1%pinch}, and @black pepper{1%pinch}. Cook, stirring occasionally, until softened ~{4%minutes}.

Meanwhile, pat @salmon{8%oz} dry with paper towels; season with salt and black pepper.

While salmon roasts, pat @scallops{8%oz} dry with paper towels. Remove side muscle from scallops and season all over with salt and black pepper.

Spread @romesco sauce{2%tbsp} over baguette slices. If desired, drizzle any remaining sauce over the fish while plating.