{"id":36571,"date":"2026-04-23T10:35:42","date_gmt":"2026-04-22T22:35:42","guid":{"rendered":"https:\/\/www.myfoodbag.co.nz\/explore\/?p=36571"},"modified":"2026-04-23T10:35:47","modified_gmt":"2026-04-22T22:35:47","slug":"spanish-seasoned-salmon","status":"publish","type":"post","link":"https:\/\/www.myfoodbag.co.nz\/explore\/2026\/04\/23\/spanish-seasoned-salmon\/","title":{"rendered":"Spanish Seasoned Salmon"},"content":{"rendered":"\n

Corn and capsicum are lightly charred before being tossed with baby spinach, cherry tomatoes and a light, zingy dressing. This\u00a0colourful\u00a0salad is the perfect complement to rich salmon.<\/p>\n\n\n\n

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Spanish Seasoned Salmon<\/h2>\n \n <\/div>\n \n
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Servings <\/span>4<\/span><\/div>\n
Total Time <\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n <\/div>\n \n
\n \n

Ingredients<\/h3>

Corn Salad<\/h4>
  • 1<\/span> capsicum<\/span> diced 2cm<\/span><\/li>
  • 1<\/span> red onion<\/span> diced 2cm<\/span><\/li>
  • 1<\/span> pack<\/span> cherry tomatoes<\/span> cut in half<\/span><\/li>
  • 1<\/span> tinned corn<\/span> drained<\/span><\/li>
  • 1<\/span> tsp<\/span> olive oil<\/span><\/li>
  • 150<\/span> grams<\/span> baby spinach<\/span><\/li><\/ul><\/div>

    Salmon<\/h4>
    • 600<\/span> grams<\/span> salmon<\/span><\/li>
    • 1\/2<\/span> tsp<\/span> smoked paprika<\/span><\/li>
    • 1\/4<\/span> tsp<\/span> dried oregano<\/span><\/li>
    • 1<\/span> pinch<\/span> chilli flakes<\/span><\/li>
    • 1<\/span> tsp<\/span> olive oil<\/span><\/li><\/ul><\/div>

      Dressing<\/h4>
      • 1<\/span> garlic clove<\/span> finely chopped<\/span><\/li>
      • 1<\/span> tsp<\/span> olive oil<\/span><\/li>
      • 1 1\/2<\/span> tbsp<\/span> red wine vinegar<\/span><\/li>
      • 1<\/span> pinch<\/span> chilli flakes<\/span><\/li><\/ul><\/div>

        To Serve<\/h4>
        • 1<\/span> bunch<\/span> coriander<\/span><\/li><\/ul><\/div><\/div>\n <\/div>\n \n
          \n

          Instructions<\/h3>
          • Cook veggies:<\/strong>\u00a0Dice capsicum and onion\u00a02cm. Cut\u00a0tomatoes\u00a0in half and set aside separately.\u00a0Drain corn.\u00a0Heat oil in a\u00a0frypan\u00a0on high heat. Add onion, capsicum and corn and cook for 5-6 minutes, stirring occasionally, until tender and slightly charred. Season to taste with salt and pepper, remove from\u00a0heat\u00a0and add to a bowl. Wipe out frypan and reserve.\u00a0<\/span><\/div><\/li>
          • Meanwhile, prep & cook\u00a0salmon:<\/strong>\u00a0While\u00a0veggies are cooking, pat salmon dry and remove any pin bones. Coat with\u00a0paprika,\u00a0oregano\u00a0and chili flakes. Heat oil in reserved frypan on medium-high heat. Cook salmon, skin-side down, for about 3 minutes, until skin is crispy. Use a fish slice to press on\u00a0fleshy\u00a0side of salmon to ensure all skin is touching the pan. Flip and cook for a further 2 minutes for medium, or until cooked to your liking.\u00a0<\/span><\/div><\/li>
          • Make dressing:<\/strong>\u00a0Finely chop garlic and add to a small bowl with remaining dressing ingredients.\u00a0<\/span><\/div><\/li>
          • Finish salad:\u00a0<\/strong>Add spinach,\u00a0tomatoes\u00a0and\u00a0dressing to\u00a0bowl\u00a0with cooked veggies. Toss to coat and season to taste with salt.\u00a0<\/span><\/div><\/li>
          • Serve:<\/strong> Top corn salad with salmon and coriander.\u00a0\u00a0<\/span><\/div><\/li><\/ul><\/div><\/div>\n
            <\/div>\n <\/div>\n \n \n \n
            \n \n
            <\/g><\/svg><\/span> Calories: <\/span>450<\/span>kcal<\/span><\/span><\/div>\n \n \n <\/div>\n \n \n<\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"

            Corn and capsicum are lightly charred before being tossed with baby spinach, cherry tomatoes and a light, zingy dressing. This\u00a0colourful\u00a0salad is the perfect complement to rich salmon.<\/p>\n","protected":false},"author":24,"featured_media":36572,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"off","_et_pb_old_content":"","_et_gb_content_width":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2353,2361,2378,2368,2646],"tags":[1852,1745,1746,1853,1790,1848,2150],"class_list":["post-36571","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","category-fresh-start","category-healthy","category-nutrition","category-reset","tag-food","tag-fresh-start","tag-health","tag-inspiration","tag-lunch","tag-recipe","tag-wellbeing"],"_links":{"self":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/36571","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/users\/24"}],"replies":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/comments?post=36571"}],"version-history":[{"count":4,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/36571\/revisions"}],"predecessor-version":[{"id":36584,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/36571\/revisions\/36584"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/media\/36572"}],"wp:attachment":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/media?parent=36571"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/categories?post=36571"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/tags?post=36571"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}