Creamy Paprika Salmon
This little number is a recipe I wrote when I was pregnant with my daughter. I had a real craving for all things creamy and all things salmon one week and so this recipe was born. The flavour and texture of the sauce feel so indulgent and yet the amount of points/calories that the total meal comes to is really reasonable, definitely something that you can fit into your weekly menu plan.
If you are serving children, you could always break the salmon up into the sauce a little more and as always, if you are serving very small littles, I would avoid adding salt until the end and be careful about how much spice you add!
POINTS AND NUTRITIONAL INFORMATION
Serves 4 – per serving = 10 points or 582 cals, 26.1g fat, 52.7g carbs, 36.4g protein
INGREDIENTS
For the salmon
1/2 tbsp olive oil
2 tsp each paprika and dried oregano
1/2 tsp garlic granules
1/4 tsp cayenne pepper#
4 x 110g salmon fillets
Salt and pepper
For the sauce
1 red onion, finely sliced
2 red peppers, deseeded and sliced
4 garlic cloves, peeled and finely chopped
2 tsp each paprika and dried oregano
Pinch of cayenne pepper
2 tbsp tomato purée
1 vegetable stock cube made up with 400ml boiling water
100ml light single cream (I use Elmlea)
30g Parmesan cheese, grated
4 balls of frozen spinach
Juice of 1/2 lemon
Handful of fresh basil, roughly chopped
Pinch chilli flakes (optional)
Low calorie cooking spray
Salt and black pepper
To serve
200g basmati rice
200g green beans, trimmed
METHOD
- Put all the ingredients for the marinade in a bowl. Add the salmon to the same bowl, coating in the marinade. Then either: Pop in the oven on 200°C (fan) for 15 minutes or Pop in an air fryer on 180°C for 12 minutes.
- If you are having rice, put it on to cook now.
- While the salmon and rice are cooking, you can get on with the sauce. Take a large pan, spray with low-calorie cooking spray, and then add the red onion. Season with salt and pepper and fry for 5–6 minutes until the onion starts to soften.
- Now add the peppers and garlic and fry for another couple of minutes.
- Add 2 teaspoons each of paprika and oregano along with the cayenne pepper and tomato purée. Fry for another minute and then add 200ml of stock. Bring to a boil and then reduce to a simmer. Keep adding the stock as the sauce starts to reduce and thicken. Season with salt and pepper.
- Once the stock has started to reduce and thicken, add the cream, Parmesan and spinach. Simmer until the spinach has wilted into the sauce.
- Finally, add a squeeze of lemon juice, the basil and a pinch of chilli flakes, if you like it with a little heat. Simmer on a low heat until everything is ready.
- Cook your green beans just before the sauce is ready and, at the same time, add the salmon to the sauce.
- Serve your rice and green beans with your lovely, creamy paprika salmon
Absolutely delicious! So tasty, creamy and filling. My husband asked for seconds
Ah glad you both liked it Marissa!
Just made this for dinner, delicious thank you.
I love your recipes
So glad you enjoyed it Joan!
This was lovely I made it with chicken. The sauce is so good, would also be nice as a pasta sauce
It would be lovely as a pasta sauce too! Glad you enjoyed Emma x
Love love loved the Creamy Paprika Salmon Laura. Been sharing your link with my friends last few days.
Well impressed and I hope life is treating you well.
Nichole
So glad you enjoyed it Nichole!
Loved this recipe, I have added it to my favourite’s list
Lovely! Can I freeze a portion??
Lovely! Can I freeze a portion??
Hi Ketron, yes absolutely, if possible I’d remove the portion you want to freeze before you add the cream and add then when you reheat.