Both recipes are super easy to make and taste absolutely delicious together. 

Ingredients

For the Oven-baked Paprika Salmon:

• 2 (130g or thereabouts) salmon fillets
• 1 tbsp olive oil, plus extra
• 1 tbsp smoky paprika
• 2 vines of truss cherry tomatoes (optional)

For the Cream of Leek and Potato Soup:

• 2 leeks, white part only, sliced
• 2 large potatoes, peeled and cubed
• 2 cups of chicken stock
• Salt and pepper to taste
• Chopped dill, to serve

Method

• Preheat oven to 220C (200C fan forced)

To make the Oven-baked Paprika Salmon:

1. Line a small baking tray with non-stick baking paper and grease it generously with extra oil, about 2 tablespoons.
2. Place salmon fillets on the paper, skin down and a couple of inches apart.
3. Rub a tablespoon of oil all over each fillet and sprinkle generously with smoky paprika.
4. Add truss cherry tomatoes to the tray, if using.
5. Bake salmon fillets (along with the tomatoes) in the preheated oven for about 15 minutes.
6. Turn off the oven, and with the oven door open, let it rest for another 3 minutes or so.
7. Serve salmon with some bread, roasted tomatoes or a garden salad. Or in the following soup.

To make the Cream of Leek and Potato Soup:

1. Place all soup ingredients in a saucepan. Bring to a boil and cook for 10 minutes or until the potatoes are soft. Blend with a stick blender. 
2. Divide soup between bowls and serve warm with your choice of toppings which can include the salmon, fried chorizo, croutons.

Recipe by The Wholesome Cook.
Serves 2.