This fancy looking salmon recipe is actually both super easy and super tasty.
By Martyna Candrick
I absolutely adore salmon, in all of its incarnations, but I seem to be the only one in this household who does. Which means that this wonderful fish full of natural goodness is normally relegated to a lunchtime menu, for one.
The other week, as I was busy recipe testing for clients, writing for the blog, doing all sorts of household chores and prepping a 3 course feast for datenight, I got a sudden craving for a nice juicy salmon treat. I didn’t have time to stuff around the stove pan-fry it, because that requires almost udivided attention so I decided to whack it in the oven and hope that it would turn out. I rubbed the fillets with oil and sprinkled, generously I might add, with smoky paprika. That’s it. Within 15 minutes I had a satisfying meal that struck just the right chord.
- For the Oven-baked Paprika Salmon:
- 2 (130g or thereabouts) salmon fillets
- 1 tbsp olive oil, plus extra
- 1 tbsp smoky paprika
- (2 vines of truss cherry tomatoes)
- Preheat oven to 220C (200C fan forced, 425F, gas mark 7).
- Line a small baking tray with non-stick baking paper and grease it generously with extra oil, about 2 tablespoons.
- Place salmon fillets on the paper, skin down and a couple of inches apart.
- Rub a tablespoon of oil all over each fillet and sprinkle generously with smoky paprika.
- (Add truss cherry tomatoes to the tray, if using.)
- Bake salmon fillets (along with the tomatoes) in the preheated oven for about 15 minutes.
- Turn off the oven, and with the oven door open, let it rest for another 3 minutes or so.
- Serve salmon with some bread, potatoes, roasted tomatoes or a garden salad.