roast salmon with paprika, garlic & parsley

Lindsey Bareham

This is my latest favourite no-fuss fish supper. Any oily fish is suitable - mackerel or herring fillets, butterflied pilchards or sardines - but minimal bones make salmon the easy option. Fillets are roasted then dusted with smoky paprika and a mass of finely chopped garlic and parsley. Good with potatoes any-which-way, simply cooked cabbage greens or salad.

serves 4; prep 15 mins; cook 15 min s

4 salmon fillets
2 tbsp olive oil
2 large garlic cloves
25g flat leaf parsley
1 heaped tsp sweet smoked paprika
1 lemon

Heat the oven to 200C/gas mark 6. Pat the skinned salmon dry. Add the oil to a roasting tin that can hold the fish snuggly.

Swipe both sides of the fish through the oil and arrange in the tin. Roast for 8-12 minutes, depending on thickness, until just cooked through.

Meanwhile, crack the garlic, flake away the skin, remove the central green shoot likely to be growing, and finely chop. Pick the parsley leaves off the stalks and chop.

Chop both together to mix and fine-tune. Transfer the fish to plates or platter, dust with most of the paprika, top with the parsley mix and finish with a line of paprika. Serve with a lemon wedge.

Next time: try adding alittle olive oil to the garlic/parsley mix to make it easier to spread on the salmon.