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Garlic & Paprika Roast Salmon with Orange Salad

I’m a big lover of Sydney Fish Market. They have an amazing array of fresh seafood, sushi bars and a fully stocked grocery store.

I recently bought my first whole salmon from there, and was utterly amazed at how many different meals it made. This was one of my favourites – spicy, soft, crunchy and sweet – not to mention super high in protein, vitamins and minerals, and low on the carb front. Perfect for weight maintenance over the festive period!



SERVES: 2 (plus leftover salmon for the week!)


For the salmon

  • 1 side of salmon
  • 3 tsp sweet paprika
  • 2 cloves garlic
  • ground, fried orange peel (optional)
  • 1/2 orange, juiced
  • 2 tsp extra virgin olive or coconut oil

For the salad

  • 1/2 orange, segmented
  • 2 cups mixed leaves
  • 1/2 cup frozen peas
  • 1 carrot, grated


  1. Heat oven to 180º.
  2. Line a large roasting tin with foil.
  3. Pat down the skin and brush all over with a little oil.
  4. Place it skin-side down on the foil, and squeeze over orange juice.
  5. Coat with paprika and ground organic (if using), then crush over garlic and rub into the flesh.
  6. Roast for 40 mins to 1 hour – depending on the size of your salmon.
  7. Meanwhile, prep the salad by arranging leaves, orange segments and carrot on two plates.
  8. Defrost the peas in a cup of boiling water for 5 minutes, drain, and add to salad.
  9. Check salmon is cooked through – poke a knife into the centre and ensure the flesh flakes easily.
  10. Slice into portions and serve on top of salad.
  11. Season to taste with salt and pepper, then enjoy!
  12. Allow remaining salmon to cool before storing in an airtight container in the fridge for up for 4 days.

Sally O'Neil - Editor in Chief

Sal is on a mission to prove that healthy and nutritious doesn’t have to be boring – and that even while staying in shape you can have your cake and eat it too. After losing 14kg from adopting a healthier lifestyle, she shares her journey with others on The Fit Foodie Blog. She also works as a commercial food photographer and stylist, is studying a Bachelor of Health Science in Nutrition and Dietetics, and is the author of two cookbooks: Love Move Eat (Bauer Media, 2017) and Meal Prep Plan (Murdoch, 2019).


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