Mediterranean Salmon

A very simple ‘one pan’ recipe for a Mediterranean style cooked salmon, made in a pan by four easy steps and served in a rich, creamy paprika sauce.

I like to make, cook and serve on the stove, however, it is possible to finish the final bake in a hot oven.

Please check out my instagram account for the REEL on how to make this delicious baked salmon recipe – #julesofthekitchen

https://www.instagram.com/reel/CwNdy3lImjG/?utm_source=ig_web_copy_link

Enjoy x

5 minutes

30 minutes

Stove top cooking or oven 180C

Ingredients

4 salmon fillets

- skin removed, no scales or fish bones
1 tbsp extra virgin olive oil
Knob butter

- unsalted
Seasoning
1 tsp sweet paprika
Heavy grind black pepper
Pinch of sea salt
Other
1 large red onion

- finely chopped
2 whole green chillies

- optional
1x 350ml pot single cream
1 lemon

- juice only
2 handfuls of baby spinach leaves
250g cherry tomatoes

- halved

Instructions

Step 1:
01 Season the salmon fillets with paprika, sea salt and freshly ground black pepper.
Step 2:
02 Heat extra virgin olive oil in a large flat based pan, add a generous knob of butter. When foaming hot add the salmon and cook until golden on both sides and almost cooked through, about 4 minutes per side. Remove to a plate.
Step 3:
03 Using the same pan, add the onion and green chillies (optional) and cook until soft, about 3 minutes. Now add the cherry tomatoes, spinach, fresh lemon juice and finally the cream. Reduce the heat and slow mix until a creamy sauce.
Step 4:
04 Carefully replace the salmon filets into the creamy sauce and gently cook for a further 3-5 minutes until everything is hot and ready to be served.
Serve:
05 Take to the table hot and enjoy with rice, small plain boiled potatoes or your favourite freshly cooked pasta.

Notes

For the best quality result I always advise to buy quality fresh salmon fillets with the skin removed. Be always mindful as to how your salmon is farmed and if possible, always buy wild over farm.