LEMON-PAPRIKA ROASTED SALMON
Provided by J. M. Hirsch
Categories Fish Roast Kid-Friendly Quick & Easy Back to School Dinner Lunch Lemon Salmon Healthy Paprika Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Small Plates
Yield Servings: 4 mains, plus leftovers
Number Of Ingredients 13
Steps:
- Heat the oven to 400°F. Line a rimmed baking sheet with foil, then coat it lightly with cooking spray.
- In a small bowl, mix together the paprika, garlic powder, salt, pepper, and lemon zest. Add 1 tablespoon of the olive oil, then mix well.
- Set the salmon on the prepared pan. Gently rub the oil-seasoning mixture over the salmon. Set aside.
- In a medium bowl, toss the green beans with the remaining 1 tablespoon of olive oil, the garlic, and salt. Arrange the green beans around the salmon.
- Roast for 25 minutes or until the fish flakes easily when tested with a fork. Sprinkle the green beans with the almonds. Drizzle the lemon juice over the salmon.
PAPRIKA SALMON
Paprika goes really well with the bold taste of salmon, and especially wild-caught sockeye salmon. It's an easy recipe too, ready in less than 30 minutes.
Provided by Vered DeLeeuw
Categories Main Course
Time 25m
Number Of Ingredients 6
Steps:
- Preheat your oven to 425 degrees F. Line a baking dish with nonstick foil or high-heat-resistant parchment paper and lightly grease it.
- Place the salmon fillets on a large plate or on a cutting board. Spray both sides with olive oil and sprinkle with kosher salt, black pepper, garlic powder, and paprika.
- Place the salmon fillets, skin side down, in the prepared baking dish.
- Bake until the fish is opaque and cooked through, about 15 minutes.
Nutrition Facts : ServingSize 1 salmon fillet, Calories 355 kcal, Carbohydrate 2 g, Protein 32 g, Fat 21 g, SaturatedFat 3 g, Sodium 361 mg, Fiber 1 g
PAPRIKA SALMON
This is a smart way of cooking salmon for a special lunch, spiking it with paprika oil and serving it simply, with roasted red peppers, capers and salad leaves.
Provided by English_Rose
Categories European
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- 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 Facts : Calories 704.7, Fat 30.3, SaturatedFat 4.6, Cholesterol 248, Sodium 402.9, Carbohydrate 7.1, Fiber 2.3, Sugar 4.2, Protein 96.7
SWEET PAPRIKA SALMON
This is a quick and easy salmon recipe for the grill. I found it in the Heart Healthy magazine and it has become our favorite salmon recipe for the grill. You can add more cayenne pepper if you like it spicier - I added 1/4 tsp. and it was great for our tastes and I also used Splenda brown sugar cutting the sugar in half. Putting it here on the 'zaar for safe keeping - I tend to lose recipes that are on bits of paper :-)
Provided by Debi H
Categories Very Low Carbs
Time 17m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Thaw fish if frozen. Rinse and pat dry.
- In a small bowl, combine brown sugar, paprika, onion powder, garlic salt, black pepper, lemon peel and cayenne pepper.
- Gently roll fillets in the seasoning to coat.
- Grill fish on lightly greased rack over medium coals 8 to 12 minutes or just until fish flakes easily. Turn once halfway through.
- If desired, server with lemon wedges.
PAPRIKA SALMON
This maple paprika salmon is pan-seared to perfection and great for an easy weeknight dinner that's full of flavor! This recipe is gluten-free and dairy-free, and takes less than 20 minutes to make.
Provided by Alena Kharlamenko, MS, RD
Categories Main Course
Time 15m
Number Of Ingredients 7
Steps:
- In a small bowl, combine lemon juice, maple syrup, garlic powder, smoked paprika, and salt. Mix together until well-combined
- Pat dry salmon with paper towel. Spread paprika mixture over all sides of the salmon.
- Heat a pan or cast iron skillet over medium-high heat. Add oil.
- When the pan is hot, place the salmon filets on the pan, skin-side down. Cook for 4-5 minutes, or until the sides are opaque. Flip the salmon over and cook for an additional 2-5 minutes, or until it reaches your preferred level of doneness. Note - the thickness of the salmon will affect how many minutes it cooks for. Wild fish is usually thinner and requires less cooking time; farmed fish is thicker and requires more cooking time.
- Remove from heat, serve, and enjoy!
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