Paprika Salmon Recipe

Name: Paprika Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 red peppers; 2 tablespoons extra virgin olive oil, plus extra for drizzling and greasing; 1 teaspoon paprika; salt & freshly ground black pepper; 6 salmon fillets, skin on, about 7oz each; For the dressing; 2 tablespoons extra virgin olive oil; 1 tablespoon lemon juice or 1 tablespoon red wine vinegar; 1 teaspoon superfine sugar; salt & freshly ground black pepper; To serve; 9 ounces salad greens; 1 tablespoon capers, rinsed and drained

Servings: persons

2 red peppers
2 tablespoons extra virgin olive oil, plus extra for drizzling and greasing
1 teaspoon paprika
salt & freshly ground black pepper
6 salmon fillets, skin on, about 7oz each
For the dressing
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice or 1 tablespoon red wine vinegar
1 teaspoon superfine sugar
salt & freshly ground black pepper
To serve
9 ounces salad greens
1 tablespoon capers, rinsed and drained

1
Preheat the oven to 425u00b0F.
2
Place the peppers onto a baking sheet and drizzle with olive oil. Transfer to the oven and roast for 20 minutes, or until scorched in places. Place the peppers into a bowl, cover with plastic wrap and set aside.
3
Place a good solid baking sheet into the oven to heat up for about three minutes.
4
In a bowl, mix together the olive oil, paprika, sea salt and freshly ground black pepper. Brush this spiced oil all over the salmon.
5
Lightly oil the hot baking sheet and place the salmon onto it, skin-side down. Bake for 10-12 minutes, or until the salmon is cooked but still a little pink inside.
6
When the peppers are cool enough to handle, peel off the skin and cut the flesh into strips, discarding the core and seeds.
7
For the dressing, whisk all the dressing ingredients together in a bowl until slightly thickened. Place the salad leaves into a bowl, drizzle over the dressing and stir to coat the leaves.
8
To serve, place the sald onto serving plates and top with the salmon, skin-side up.
9
Arrange the pepper strips and capers on top of the salmon.

469

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 red peppers, 2 tablespoons extra virgin olive oil, plus extra for drizzling and greasing, 1 teaspoon paprika, salt & freshly ground black pepper, and more.

Yes, Paprika Salmon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Paprika Salmon

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