Name: Roasted Salmon
Yield: 4 servings
Ingredients: 1 shallot, very thinly sliced into rings; Finely grated zest from 1 orange, divided; Finely grated zest from 1 lemon, divided; 1 Tbsp. plus ½ cup extra-virgin olive oil; 1 lb. salmon fillet, preferably wild; Kosher salt; ½ cup chopped cilantro; ½ cup chopped parsley; 1 small garlic clove, finely grated; ½ tsp. smoked paprika; Fresh juice from 1 orange; Fresh juice from 1 lemon

Large fillet of salmon topped with an herby salsa verde.

Photo by Chelsea Kyle, Food Styling by Michelle Gatton

Paprika gives smoky, spicy balance to bright citrus and herb flavors. If your paprika has been hanging out in the back of the spice cabinet for longer than six months, though, it might be time to start fresh.

Recipe notes

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