Community recipe
Paprika Salmon with Lemon White-Bean Potato Smash
Roasted salmon gets a smoky paprika crust while tender potatoes and creamy white beans make a bright, lemony smash. Charred broccoli rounds out this weeknight dinner with a satisfying mix of crisp edges, flaky fish, and velvety texture.
- Serves
- 4
- Prep
- 15 min
- Cook
- 25 min
- Difficulty
- easy
Get ready
Ingredients
- 680 g broccoli florets, rinsed and dried
- 2 tbsp olive oils
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
- 680 g yukon gold potatoes, scrubbed and cut into 2.5-cm chunks
- 2 garlic cloves, peeled and lightly crushed
- 1 tsp kosher salt
- 1 lemon, zested and halved
- 425 g cannellini beans, drained and rinsed
- 0.33 cup plain greek yogurt
- 1 tbsp lemon juice, from the prepared lemon
- 1 tsp lemon zest, from the prepared lemon
- 1 tbsp olive oil
- 0.25 tsp kosher salt
- 0.25 tsp black pepper
- 680 g salmon fillets, patted dry
- 1 tbsp olive oil
- 2 tsp smoked paprikas
- 0.5 tsp garlic powder
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
- 2 tbsp fresh parsleies, washed, dried, and finely chopped
Make it
Instructions
- 01
Heat the oven and roast the broccoli
Position racks in the upper and lower thirds of the oven, then heat it to 425°F (220°C). Line a large rimmed baking sheet with parchment. Rinse 680 g broccoli florets under cool water and dry them very well. Toss the florets on the sheet with 2 tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper, spreading them in one layer. Roast on the upper rack for 18–22 minutes, turning once halfway, until the edges are deeply browned and the stems are fork-tender. | Why: Thoroughly dried florets brown instead of steaming, and the hot oven concentrates their sweetness.
- 02
Boil the potatoes and garlic
While the oven heats, scrub 680 g Yukon Gold potatoes, peel them if desired, and cut them into 2.5-cm chunks. Place them in a medium saucepan with 2 garlic cloves, peeled and lightly crushed, and cover with cool water by 2.5 cm. Add 1 tsp kosher salt, bring to a boil over high heat, then reduce to a steady simmer. Cook for 14–16 minutes, until a knife slides through the centers. Drain thoroughly and return everything to the warm saucepan for 1 minute to let excess moisture evaporate. | Why: Starting the chunks in cool water helps the centers cook evenly, while briefly drying them keeps the finished smash creamy rather than watery.
- 03
Finish the lemony bean smash
Rinse and dry 1 lemon, then finely grate its zest and cut it in half. Drain and rinse 1 can cannellini beans (425 g). Add the beans, 1/3 cup plain Greek yogurt, 1 tbsp lemon juice, 1 tsp lemon zest, and the remaining 1 tbsp olive oil to the warm saucepan. Mash with a potato masher until mostly smooth but still lightly textured. Taste and season with 1/4 tsp kosher salt and 1/4 tsp black pepper; cover and keep warm off the heat. | Why: Warm potatoes absorb the yogurt and citrus evenly, while a few intact beans give the mash pleasant body.
- 04
Season and roast the salmon
Pat 4 salmon fillets (680 g total) dry with paper towels and place them skin-side down on a small parchment-lined baking sheet. Brush with 1 tbsp olive oil, then sprinkle evenly with 2 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Transfer the sheet to the lower oven rack and roast for 10–13 minutes, depending on thickness. The fish is done when the thickest part flakes into moist layers and reaches 145°F (63°C) on an instant-read thermometer. Rest for 3 minutes. | Why: Drying helps the seasoning cling and promotes browning; resting lets the juices settle so the fillets stay succulent.
- 05
Garnish and serve
Wash, dry, and finely chop 2 tbsp fresh parsley. Divide the warm smash among four plates and top each portion with a salmon fillet. Arrange the roasted florets alongside, scatter with the parsley, and serve immediately with extra lemon halves for squeezing if desired. | Why: Fresh herbs and a final hit of citrus lift the rich fish and creamy smash just before serving.
