Smoky Paprika Roasted Salmon with Potatoes

• 1 lb salmon fillet
• 1 lb baby potatoes, halved
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp dried thyme
• Salt to taste
• Black pepper to taste
• Juice of 1 lemon
• Fresh parsley, chopped for garnish

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss potatoes with 1 tablespoon olive oil, smoked paprika, garlic powder, thyme, salt, and pepper.
3. 3 Spread potatoes on a baking sheet and roast for 15 minutes.
4. 4 Meanwhile, season salmon with salt, pepper, and a drizzle of olive oil.
5. 5 After potatoes have roasted for 15 minutes, place salmon on the sheet with skin side down.
6. 6 Roast for an additional 10-12 minutes until salmon is cooked through.
7. 7 Drizzle lemon juice over the salmon before serving.
8. 8 Garnish with fresh parsley.

Equipment

• Baking sheet
• Oven

Variations

• Add a squeeze of lime for a citrus twist or sprinkle with crumbled feta for extra flavor.

Substitutions

• If smoked paprika isn't available, use regular paprika with a dash of liquid smoke.

Pairings

• Serve with a chilled Sauvignon Blanc or a sparkling water with a lime wedge.

Nutrition

Tips

• For crispy salmon skin, start with a dry fillet and a hot oven.
• Check the salmon at 10 minutes to ensure it doesn’t overcook.

Storage

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

Freezing: Not ideal for freezing due to texture changes in the salmon. Best enjoyed fresh.

Serving Suggestions

• Pair with a crisp green salad or steamed asparagus.

FAQ