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Oh, this is such a nice recipe. It comes together fast, and is great for family weeknight dinners.

The salmon coating roasts into a deep, burnished crust that makes satisfying sounds as you cut through to the flaky, soft pink underneath. It has a lot flavor, so I like it best paired with a plain, fluffy rice and a cleansing-the-palette-type salad (rather than something creamy/heavy)...think argula or shredded greens with a vinegar-y dressing. That said, if you want to forgo the salad/rice combo, steamed broccoli and a baked a potato would do nicely as well.

If you want an alternative for cilantro, use fresh parsley.

Notes:Olive oil is extra virgin.


Ingredients: 1 1/2-2 lbs. of salmon (slab or single filets), 2 tbsp. olive oil, 2 cloves minced garlic, 2 tsp. paprika, 1/4 tsp. cayenne pepper, 1 lemon- zested and sliced, 1 tbsp. dried parsley, 1/4 tsp. sea salt., 1 ounce crumbled Feta cheese, 2 tbsp. chopped fresh cilantro.

Serves 4-6.

1. Preheat and prep: oven to 425* F and line a baking sheet with parchment paper. Combine olive oil, minced garlic, paprika, cayenne

pepper, lemon zest, parsley and salt together.

2. Roast: Place salmon on baking sheet then rub all over with the spice mixture. Lay sliced lemons on top and around the salmon. Roast for 15-20 minutes, or until your desired doneness.

3. Finish: Remove salmon from oven to cool for a few minutes. Scatter over the Feta and cilantro, then serve.

#Lemon Paprika Roasted Salmon #Lemon Paprika Salmon by the KITCHETTE #Roasted Salmon with lemon #recipe for roasted lemon salmon


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