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.
Servings: 2
Ingredients
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
Instructions
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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