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Oven-baked Paprika Salmon + Cream of Leek and Potato Soup

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.

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Oven-baked Paprika Salmon + Cream of Leek and Potato Soup

Both recipes are super easy to make and taste delicious together. Serve with a side of roasted truss cherry tomatoes, or add crumbled salmon to salads or the the Potato and Leek soup. I used regular brushed potatoes for the soup, which is also great served with some fried salami or chorizo.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 2


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.

To bake:

  • 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.

To serve:

  • 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.

To serve:

  • Divide soup between bowls and serve warm with your choice of toppings which can include the salmon, fried chorizo, croutons.
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Eha June 18, 2012 at 1:03 pm

What a pair of wonderfully tasty and SO easy to make dishes! Love salmon and use smoky paprika all the time: dumb bunny has not put them together before :( ! And the soup sounds like ‘potage parmentier’ of my youthful cook days without the buckets of cream, if I remember correctly? Kudos!

Martyna @ Wholesome Cook June 25, 2012 at 12:46 pm

Yes, normally lots of cream is added but I like this lighter version. If you like a little dairy in it, then milk would also work a treat. As for paprika (and salmon) you may be starting to see a pattern in my recipes… on a paprika binge!

Maureen (@OrgasmicChef) June 18, 2012 at 1:49 pm

Love that soup and the salmon looks perfectly cooked. Date nights are very special. :)

Martyna @ Wholesome Cook June 25, 2012 at 12:47 pm

Indeed they are special Maureen. We don’t get too many of them.

Vishakha June 18, 2012 at 5:25 pm

Gotta love Salmon in any form! Looks perfect just in itself :)

frugalfeeding June 18, 2012 at 5:48 pm

Don’t worry, I adore salmon and this looks great! Really amazing colour. I think I prefer trout, but that’s by-the-by. This is a great looking dish with lovely photos.

Martyna @ Wholesome Cook June 25, 2012 at 12:48 pm

Thank you – I’m a bit the same. Trout and salmon are almost interchangable for me, but a little harder to get.

rsmacaalay June 18, 2012 at 6:28 pm

That salmon would really taste great on that soup!

Miss Piggy June 18, 2012 at 9:43 pm

Looks delish! And so simple…I never thought of putting salmon with paprika, which is silly as I love them both so much.

Rufus' Food and Spirits Guide June 18, 2012 at 10:04 pm

Katherine picked up some leeks at the farmers market. I might have to make this soup. The whole meal looks great.

saffronandhoney June 18, 2012 at 11:16 pm

I love the combination of the soup with the salmon on top! A lovely, satisfying lunch!

Courtney June 19, 2012 at 2:39 am

We LOVE salmon over here – and I really like the pairing of these two.

Anna @ The Littlest Anchovy June 19, 2012 at 4:24 pm

I love salmon and yours looks so flaky and moreish. The entire dish is looks very pretty and refined yet I know it would be very comforting in this cold weather.

Bam's Kitchen June 19, 2012 at 9:03 pm

Fried Salami sticks! Mr. Mr Chipconnoisseur is killing me. By all means the salmon was of course the best attribute to the dish.

Martyna @ Wholesome Cook June 25, 2012 at 12:50 pm

Yes, he is funny like that… Although surprised me the other day by eating an entree of smoked salmon an fennel. We were at a restaurant. I aksed if I should make it at home. You know what he said? “Mmmm steak”. ;-)

Nami | Just One Cookbook June 20, 2012 at 4:38 am

So comforting look! I have leeks in the fridge and thought about making soup or gratin. This sounds very easy to make and I already love this soup from the photos. Very nice!

annashortcakes June 23, 2012 at 1:06 pm

This is lovely! I can’t wait to try this. Beautiful photos too!


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