Smoky Paprika Roasted Salmon with Baby Potatoes

• 4 salmon fillets (6 oz each)
• 1 lb 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 fresh parsley, chopped

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss baby potatoes with 1 tablespoon of olive oil, salt, and pepper on a baking sheet.
3. 3 In a small bowl, mix smoked paprika, garlic powder, thyme, salt, and pepper.
4. 4 Rub the spice mixture evenly over the salmon fillets.
5. 5 Place seasoned salmon on top of potatoes.
6. 6 Drizzle the remaining olive oil and lemon juice over the salmon.
7. 7 Roast in the preheated oven for 20 minutes, or until salmon flakes easily with a fork.
8. 8 Garnish with fresh parsley before serving.

Equipment

• Baking sheet
• Oven
• Fish spatula

Variations

• For a spicy kick, add a pinch of cayenne pepper to the spice mix.
• Substitute baby potatoes with sweet potatoes for a twist.

Substitutions

• If smoked paprika isn't available, use regular paprika with a dash of liquid smoke.
• If fresh parsley isn't on hand, use cilantro or dill as alternatives.

Pairings

• Pairs well with a crisp Sauvignon Blanc or a light Pinot Noir.
• A crusty baguette or garlic bread complements this dish nicely.

Nutrition

Tips

• For extra crispiness, you can broil the salmon for 1-2 minutes at the end, watching closely to avoid burning.
• Use a fish spatula to carefully flip the salmon if you prefer it crispy on both sides.

Storage

Store leftovers in an airtight container in the fridge 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 fresh green salad or steamed asparagus for a balanced meal.
• A squeeze of fresh lemon and a dollop of Greek yogurt make a great topping.

FAQ