It’s an easy recipe, too, ready in less than 30 minutes. You can reheat the leftovers or use them cold in salads. This recipe is one of my favorite ways of preparing salmon fillets (this simple baked salmon with olive oil, garlic, and thyme is another good one, and grilled salmon is a summer classic). I’ve been making it often lately because salmon is so inherently delicious, and everyone in my family enjoys it seasoned with paprika. It’s a good combination of two bold, distinct flavors.
Storing Leftovers
You can keep the leftovers in the fridge, in a sealed container, for up to 3 days. Reheat them gently in the microwave at 50% power. Sometimes, I flake them cold and use them as a salad topping the next day for lunch. Olive oil: This is by far my favorite oil to cook with. It’s so delicious! But if you’d rather use an oil with a higher smoke point, you can use avocado oil. To season: Kosher salt, black pepper, garlic powder, and paprika. Salmon fillets: They should be about ½-inch thick. Spray the salmon fillets with olive oil. Sprinkle them with kosher salt, black pepper, garlic powder, and paprika. Be generous with the paprika! Bake the salmon until cooked through. This should take about 15 minutes in a 425°F oven. Serve immediately. Having said that, smoked paprika is not a bad choice if you enjoy smoky flavors, and hot paprika will work if you like spicy foods. But the first time you make this recipe, I recommend using regular paprika.
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