This little number is a recipe I wrote when I was pregnant with my second child. 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 littles, 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!
Creamy Paprika Salmon
WW POINTS AND NUTRITIONAL INFORMATION
Serves 4
WW = 12 points or 591 cals, 26.5g fat, 57.3g carbs, 32.8g protein
INGREDIENTS
For the salmon
- 1/2 tbsp olive oil
- 2 large salmon fillets, raw
- 2 tsp each paprika and oregano
- 1/2 tsp garlic granules
- 1/4 tsp cayenne pepper
- Salt and pepper
For the sauce
- 1 red onion, peeled and finely sliced
- 2 red peppers, reseeded and sliced
- 4 garlic cloves, peeled and finely chopped
- 2 tsp each paprika and oregano
- Pinch of cayenne pepper and crushed chillies
- 2 tbsp tomato purée
- 1 vegetable stock cube made up with 400ml boiling water
- 100ml elmlea single cream
- 30g Parmesan
- 4 balls of frozen spinach
- Juice of 1/2 lemon
- Handful of fresh basil, roughly chopped
- Salt and pepper
To serve
- Basmati rice
- Greens of your choice (I use either green beans or broccoli) – add extra cals for greens of your choice
METHOD
- In a bowl add all the ingredients for the salmon. Stir to combine and pop into the air fryer for 12 minutes on 180c (or in the oven for 15 minutes on 200c).
- If you are having rice, pop 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 1kal and then add the red onion. Season with salt and pepper and fry for 3-4 minutes until the onions start to soften.
- Then add the peppers and garlic and fry for another couple of minutes.
- Add 1 tsp each of paprika and oregano along with the tomato purée. And fry for another minute and then add 200ml of the veg 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 combine into the sauce.
- Finally add a squeeze of lemon juice, the basil and a pinch of crushed chillies if you like it with a little heat. Simmer on a low heat until everything is ready.
- Cook your greens just before the sauce is ready and, at the same time add the salmon to the sauce.
- Serve your rice and greens with your lovely creamy paprika salmon.
Enjoy!
Creamy Paprika Salmon
WW POINTS AND NUTRITIONAL INFORMATIONServes 4WW = 12 points or 591 cals, 26.5g fat, 57.3g carbs, 32.8g protein
Servings 4
Ingredients
- For the salmon
- 1/2 tbsp olive oil
- 2 large salmon fillets raw
- 2 tsp each paprika and oregano
- 1/2 tsp garlic granules
- 1/4 tsp cayenne pepper
- Salt and pepper
- For the sauce
- 1 red onion peeled and finely sliced
- 2 red peppers reseeded and sliced
- 4 garlic cloves peeled and finely chopped
- 2 tsp each paprika and oregano
- Pinch of cayenne pepper and crushed chillies
- 2 tbsp tomato purée
- 1 vegetable stock cube made up with 400ml boiling water
- 100 ml elmlea single cream
- 30 g Parmesan
- 4 balls of frozen spinach
- Juice of 1/2 lemon
- Handful of fresh basil roughly chopped
- Salt and pepper
- To serve
- Basmati rice
- Greens of your choice I use either green beans or broccoli - add extra cals for greens of your choice
Instructions
- In a bowl add all the ingredients for the salmon. Stir to combine and pop into the air fryer for 12 minutes on 180c (or in the oven for 15 minutes on 200c).
- If you are having rice, pop 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 1kal and then add the red onion. Season with salt and pepper and fry for 3-4 minutes until the onions start to soften.
- Next add the peppers and garlic and fry for another couple of minutes.
- Add 1 tsp each of paprika and oregano along with the tomato purée and and fry for another minute, then add 200ml of the veg 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 combine into the sauce.
- Finally add a squeeze of lemon juice, the basil and a pinch of crushed chillies if you like it with a little heat. Simmer on a low heat until everything is ready.
- Cook your greens just before the sauce is ready and, at the same time add the salmon to the sauce.
- Serve your rice and greens with your lovely creamy paprika salmon.
- Enjoy!
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.