Paprika Salmon
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 ⓘ
Instructions
- Preheat the oven to 425°F.
- 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.
- Place a good solid baking sheet into the oven to heat up for about three minutes.
- In a bowl, mix together the olive oil, paprika, sea salt and freshly ground black pepper. Brush this spiced oil all over the salmon.
- 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.
- When the peppers are cool enough to handle, peel off the skin and cut the flesh into strips, discarding the core and seeds.
- 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.
- To serve, place the sald onto serving plates and top with the salmon, skin-side up.
- Arrange the pepper strips and capers on top of the salmon.
Nutrition & Diet Analysis (per serving)
427
kcal
21% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).