LEMON PAPRIKA ROASTED SALMON
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.
LEMON PAPRIKA ROASTED SALMON
Ingredients: 1 1/2-2 lbs. of salmon, 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 oven to 425* F and line a baking sheet with parchment paper.
2. Combine olive oil, minced garlic, paprika, cayenne pepper, lemon zest, parsley and salt together. 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 desired doneness.
3. Remove salmon from oven to cool for 5 minutes. Scatter over Feta and cilantro, serve.
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