Smoked Paprika Roasted Salmon and Potatoes

• 4 skin-on salmon fillets
• 2 lbs baby potatoes, halved
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp dried thyme
• Salt to taste
• Freshly ground black pepper to taste
• Juice of 1 lemon
• 2 tbsp chopped fresh parsley
• Optional: Red pepper flakes for a spicy kick

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss potatoes with 1 tablespoon olive oil, half the smoked paprika, garlic powder, thyme, salt, and pepper.
3. 3 Spread potatoes in a single layer on a baking sheet.
4. 4 Place salmon fillets skin-side down among the potatoes.
5. 5 Drizzle salmon with remaining olive oil and sprinkle with remaining smoked paprika, salt, and pepper.
6. 6 Roast in the oven for 20-25 minutes, until salmon flakes easily with a fork and potatoes are golden and crispy.
7. 7 Squeeze lemon juice over the roasted salmon and potatoes.
8. 8 Sprinkle with chopped parsley before serving.

Equipment

• Baking sheet
• Parchment paper (optional)

Variations

• Add lemon zest to the potato mixture for extra brightness.
• Substitute trout for salmon for a different flavor profile.

Substitutions

• If smoked paprika is unavailable, use regular paprika with a pinch of liquid smoke.
• Baby potatoes can be replaced with diced russet potatoes.

Pairings

• A side of garlic aioli or a squeeze of fresh lime.
• Perfect with a glass of Sauvignon Blanc.

Nutrition

Tips

• For extra flavor, marinate the salmon in smoked paprika and olive oil for 30 minutes before roasting.
• Check the salmon at 20 minutes to ensure it doesn't overcook.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: This dish does not freeze well due to the texture change in the salmon.

Serving Suggestions

• Serve with a crisp green salad or steamed asparagus.
• Pairs well with a chilled white wine.

FAQ