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

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

200g basmati rice

200g green beans, trimmed

1. 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.
2. If you are having rice, put it on to cook now.
3. 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.
4. Now add the peppers and garlic and fry for another couple of minutes.
5. 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.
6. Once the stock has started to reduce and thicken, add the cream, Parmesan and spinach. Simmer until the spinach has wilted into the sauce.
7. 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.
8. Cook your green beans just before the sauce is ready and, at the same time, add the salmon to the sauce.
9. Serve your rice and green beans with your lovely, creamy paprika salmon

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