Honey Paprika Salmon
30 Minutes
2 Servings
Ingedients:
For the salmon:
2 salmon fillets (≈150 g each)
1 tbsp honey
1 lime
1 tbsp olive oil
Salt and pepper, to taste
For the spice blend:
1 tsp paprika
½ tsp garlic powder
½ tsp onion powder
1 tsp rosemary (dry or fresh, finely chopped)
Pinch of salt
Pinch of black pepper
For the vegetables:
1 bell pepper, sliced
1 zucchini, sliced into half-moons
2 tbsp olive oil
Salt and pepper, to taste
Garnish:
1 green onion, finely sliced
Remaining lime, cut into wedges
Preparation:
1. Prep the oven
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Season the veggies
In a bowl, toss bell pepper and zucchini with 2 tbsp olive oil, salt, and pepper. Spread on half the baking sheet.
3. Make the glaze and rub
In a small bowl, combine paprika, garlic powder, onion powder, rosemary, salt, and black pepper.
In another bowl, whisk together honey, lime juice, and 1 tbsp olive oil.
4. Prep the salmon
Place salmon fillets skin-side down on the other half of the baking sheet. Rub the spice blend evenly over the top of each fillet. Brush with the honey-lime glaze.
5. Bake
Bake for 12–14 minutes, or until the salmon flakes easily with a fork and the internal temperature reaches 145°F (63°C).
6. Garnish & serve
Top with sliced green onion and serve with roasted veggies and lime wedges.
Food Safety Tips
Keep it cold: Store raw salmon in the fridge at 4°C (40°F) or lower and cook within 1–2 days of purchase.
Avoid cross-contamination: Use separate cutting boards for raw fish and vegetables. Wash hands, knives, and surfaces with warm soapy water after handling raw salmon.
Cook thoroughly: Salmon is safe to eat when it reaches an internal temperature of 145°F (63°C). Use a food thermometer for accuracy.
Leftovers: Refrigerate within 2 hours of cooking and eat within 2–3 days. Reheat to at least 165°F (74°C) before eating.