Recipe Database

Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

Oven Baked Paprika Salmon with Cream of Leek & Potato Soup

Recipe courtesy of Wholesome Cook



For the Oven-baked Paprika Salmon:

  • 2 (130g or thereabouts) salmon fillets
  • 1 tbsp olive oil, plus extra
  • 1 tbsp smoky paprika
  • (2 vines of truss cherry tomatoes)

For the Cream of Leek and Potato Soup:

  • 2 leeks, white part only, sliced
  • 2 large potatoes, peeled and cubed
  • 2 cups of chicken stock
  • salt and pepper to taste
  • (chopped dill, to serve)



Preheat oven to 220C (200C fan forced, 425F, gas mark 7).

    To make the Oven-baked Paprika Salmon:

    1. Line a small baking tray with non-stick baking paper and grease it generously with extra oil, about 2 tablespoons.
    2. Place salmon fillets on the paper, skin down and a couple of inches apart.
    3. Rub a tablespoon of oil all over each fillet and sprinkle generously with smoky paprika.
    4. (Add truss cherry tomatoes to the tray, if using.)

    To bake:

    1. Bake salmon fillets (along with the tomatoes) in the preheated oven for about 15 minutes.
    2. Turn off the oven, and with the oven door open, let it rest for another 3 minutes or so.

    To serve:

    1. Serve salmon with some bread, roasted tomatoes or a garden salad. Or in the following soup.

    To make the Cream of Leek and Potato Soup:

    1. Place all soup ingredients in a saucepan. Bring to a boil and cook for 10 minutes or until the potatoes are soft. Blend with a stick blender.

    To serve:

    1. Divide soup between bowls and serve warm with your choice of toppings which can include the salmon, fried chorizo, croutons.