Two delicious meals in under 20 minutes that are made with only a handful of ingredients. Serve together or separately.
I absolutely adore salmon, in all of its incarnations, but I seem to be the only one in this household who does. Which means that this wonderful fish full of natural goodness is normally relegated to a lunchtime menu, for one.
The other week, as I was busy recipe testing for clients, writing for the blog, doing all sorts of household chores and prepping a 3 course feast for datenight, I got a sudden craving for a nice juicy salmon treat. I didn’t have time to
stuff around the stove pan-fry it, because that requires almost udivided attention so I decided to whack it in the oven and hope that it would turn out. I rubbed the fillets with oil and sprinkled, generously I might add, with smoky paprika. That’s it. Within 15 minutes I had a satisfying meal that struck just the right chord.
Later that night Mr Chipconnoisseur and I had said datenight. For our entree I served a cream of leek and potato soup. His was topped with fried salami sticks, mine with chunks of the leftover paprika oven-baked salmon. It was perfect, and that’s why I thought today I’d share both recipes with you.
Oven-baked Paprika Salmon + Cream of Leek and Potato Soup
For the Oven-baked Paprika Salmon:
- 2 x 130 g salmon fillets
- 1 tbsp olive oil plus extra
- 1 tbsp smoky paprika
- 2 vines of truss cherry tomatoes
For the Cream of Leek and Potato Soup:
- 2 leeks, white part only, sliced
- 2 large potatoes, peeled and cubed
- 2 cups chicken stock
- salt and pepper to taste
- 2 tbsp chopped dill to serve
To make the Oven-baked Paprika Salmon:
- Line a small baking tray with non-stick baking paper and grease it generously with extra oil, about 2 tablespoons.
- Place salmon fillets on the paper, skin down and a couple of inches apart.
- Rub a tablespoon of oil all over each fillet and sprinkle generously with smoky paprika.
- Add truss cherry tomatoes to the tray.
- Bake salmon fillets (along with the tomatoes) in the preheated oven for about 15 minutes. Meanwhile, make the soup.
- Turn off the oven, and with the oven door open, let it rest for another 3 minutes or so.
- Serve salmon with some bread, roasted tomatoes or a garden salad.
To make the Cream of Leek and Potato Soup:
- Place all soup ingredients in a saucepan. Bring to a boil and cook for 10 minutes or until the potatoes are soft. Blend with a stick blender.
- Divide soup between bowls and serve warm with your choice of toppings which can include the salmon, fried chorizo, croutons.