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 minutes mins
Cook Time15 minutes mins
Total Time25 minutes 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 make the Cream of Leek and Potato Soup: