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Honey Paprika Salmon

30 Minutes

2 servings, Egg Free & Pescatarian

Honey Paprika Salmon


2 salmon fillets

1 lime

1 red/yellow/orange bell pepper

3 tbsp olive oil

1 green onion

salt and pepper to taste

1 tbsp honey

1/2 cup dry bulgur

1/2 cup peas

1/4 cup sour cream

Spice Blend:

1 tsp paprika

1/2 tsp garlic powder

1/2 tsp onion powder

1 tsp dry or fresh rosemary

pinch of salt

pinch of black pepper


  1.  Preheat oven 450 degrees F.

  2.  Make spice blend in a small bowl.

  3.  Zest lime then cut into 6-8 wedges in a separate bowl.

  4.  Core the pepper then cut into 4 slices lengthwise. Toss with 2 tbsp olive oil and 1/3 of spice blend.

  5.  Place salmon in a lined sheet pan and season with salt and pepper and arrange the seasoned peppers in the pan.

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