Paprika Salmon

Directions

1. 1
   Preheat the oven to 425°F.
2. 2
   Place the peppers onto a baking sheet and drizzle with olive oil. Transfer to the oven and roast for 20 minutes, or until scorched in places. Place the peppers into a bowl, cover with plastic wrap and set aside.
3. 3
   Place a good solid baking sheet into the oven to heat up for about three minutes.
4. 4
   In a bowl, mix together the olive oil, paprika, sea salt and freshly ground black pepper. Brush this spiced oil all over the salmon.
5. 5
   Lightly oil the hot baking sheet and place the salmon onto it, skin-side down. Bake for 10-12 minutes, or until the salmon is cooked but still a little pink inside.
6. 6
   When the peppers are cool enough to handle, peel off the skin and cut the flesh into strips, discarding the core and seeds.
7. 7
   For the dressing, whisk all the dressing ingredients together in a bowl until slightly thickened. Place the salad leaves into a bowl, drizzle over the dressing and stir to coat the leaves.
8. 8
   To serve, place the sald onto serving plates and top with the salmon, skin-side up.
9. 9
   Arrange the pepper strips and capers on top of the salmon.