Lemon-Paprika Roasted Salmon

Name: Lemon-Paprika Roasted Salmon
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters chopped Marcona almonds; 3 cloves garlic, minced; 1 teaspoon garlic powder; 454 grams green beans, trimmed; 1 teaspoons ground black pepper; 1 Zest and juice of lemon; 1 teaspoon kosher salt; 2 Tbsps olive oil, divided; 454 grams salmon fillet; 1 teaspoon smoked paprika

You can never have too many main course recipes, so give Lemon-Paprika Roasted Salmon a try. This recipe serves 4. One serving contains 319 calories, 27g of protein, and 19g of fat. From preparation to the plate, this recipe takes roughly 30 minutes. It is a good option if you're following a gluten free, dairy free, and primal diet. Head to the store and pick up olive oil, kosher salt, garlic powder, and a few other things to make it today. To use up the almonds you could follow this main course with the Fresh Cherry Clafouti with Almonds as a dessert.

Instructions

Heat the oven to 400°F. Line a rimmed baking sheet with foil,then coat it lightly with cooking spray.

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Cooking Spray

Equipment you will use

Baking Sheet

Aluminum Foil

Oven

In a small bowl, mix together the paprika, garlic powder, salt,pepper, and lemon zest.

Ingredients you will need

Garlic Powder

Lemon Zest

Paprika

Pepper

Salt

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Bowl

Add 1 tablespoon of the olive oil, thenmix well.

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Olive Oil

Set the salmon on the prepared pan. Gently rub the oil-seasoningmixture over the salmon. Set aside.

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Salmon

Cooking Oil

Dry Seasoning Rub

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Frying Pan

In a medium bowl, toss the green beans with the remaining1 tablespoon of olive oil, the garlic, and salt. Arrange the greenbeans around the salmon.

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Green Beans

Olive Oil

Garlic

Salmon

Salt

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Bowl

Roast for 25 minutes or until the fish flakes easily when testedwith a fork.

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Fish

Sprinkle the green beans with the almonds.

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Green Beans

Almonds

Drizzlethe lemon juice over the salmon.

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Lemon Juice

Salmon

One Dinner, Two Lunches

DECONSTRUCTED SUSHIA fresh way to getyour greens: "pickled"cucumber salad. Use aveggie peeler to shave acuke into ribbons, thentoss with seasoned ricevinegar and sesameseeds.Soy sauceand rice vinegarcomplete thesushi flavorvibe.No rolling, no fuss.Pack leftover salmonon top of leftover (or abag of heat-and-eat) rice,then crumble a sheetof nori (seaweed sushiwrap) over it. Eat itcold or hot.MONSTER SALADThis is one of the easiest lunches to pack. Think big. Think kitchen sink: Pile on greens, whatever leftover or raw vegetables you have, then top with leftover salmon and something crunchy, like nuts.Salmon doesn't need fancy dressings. Try a splash of sesame oil and vinegar.No leftover salmon? Smoked salmon is great in salads.

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Smoked Salmon

Sesame Oil

Vegetable

Cucumber

Seaweed

Vinegar

Greens

Salmon

Nori

Nuts

Rice

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Peeler

Equipment

Ingredients

Servings:

59milliliters

chopped Marcona almonds 3cloves

garlic, minced 1teaspoon

garlic powder 454grams

green beans, trimmed 1teaspoons

ground black pepper 1

Zest and juice of lemon 1teaspoon

kosher salt 2Tbsps

olive oil, divided 454grams

salmon fillet 1teaspoon

smoked paprika

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Hahn Winery Santa Lucia Highlands Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.