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Smoked Paprika Baked Salmon

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Ingredients

Adjust Servings:
2 Salmon Darn Increase number or use a side of salmon if needed. Increase the paprika and mustard accordingly.
½ teaspoon Smoked Paprika
½ teaspoon Mustard Powder
To taste Freshly ground black pepper Add just before serving

Nutritional information

100g
861 Kj / 206 Kcal
13g
Fat
23g
Protein
0g
Carbohydrate
0.13g
Salt

Smoked Paprika Baked Salmon

Features:
  • Contains Fish
  • Contains Mustard
  • Serves 2
  • Easy

Ingredients

Directions

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A quick and easy salmon recipe which can be eaten hot or cold. Great as a single portion dinner and it’s easy to add extra and have for lunch the next day. Salmon is ideal when catering for a large crowd because a portion is a salmon darn. Or a side of salmon looks great when served hot at the table or allowed to cool for a buffet.

Salmon is a great source of lean protein which is essential for healthy growth and tissue repair, blood, skin, muscle, bones and hormones.

It also contains healthy Omega 3 fatty acid which may help to prevent inflammation, type 2 diabetes and some cancers. Fats are essential for the body particularly the brain and nervous system. They keep us warm and protect our organs.  As well as being heart healthy, Omega 3 helps to slow the rate of which sugar in other food affects our blood sugar.

 

Steps

1
Done

Preheat the oven to 200°C/400°F/Gas mark 6.

2
Done

For salmon darns: Rub a little olive oil on a baking tray.

For a side of salmon: Either line a baking tray with greaseproof paper (baking parchment) or tin foil, leaving enough each side to cover the salmon. The larger piece of salmon needs more time to cook and the outside becomes dry if not protected.
Place the salmon skin side down on a baking tray.

3
Done

Sieve the smoked paprika and mustard on top.
You can add spices or herbs at this stage if you wish.

4
Done

Bake in the preheated oven for 25 to 35 minutes, depending on the size of the salmon. When cooked the salmon has changed to a pale pink colour and the thickest part is tender when pierced with a knife.

Serve hot or cold with salad or vegetables.

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