Pimenton-Roasted Salmon
Salmon rubbed with Spanish smoked paprika is roasted until deeply fragrant, then comes served over lemon-parsley potatoes and sweet soy cabbage. On the side: a smoky-tangy caramelized onion salsa brava made with silky Kewpie mayo, jammy onions, and a whisper of chipotle.
Nutritional facts
Protein
42g
Carbs
55g
Calories
750kcal
Fat
43g
Ingredients
Canola Oil, Canola and Olive Oil Blend, Chipotle Powder, Red Wine Vinegar, Garlic Powder, Black Pepper, Dijon Mustard, Lemon Zest, Sweet Paprika, Kewpie Mayonnaise, Onion, Kosher Salt, Monosodium Glutamate, Yukon Potatoes, Light Brown Sugar, Lemon Juice, Red Cabbage, Salmon, Italian Parsley, Soy Sauce
Contains eggs, fish, cereals containing gluten, wheat, soybeans, mustard.
Reviews
4.4
Based on 8 reviews
The taste was really good, didn't even use the sauce. More veggies and potatoes would have been nice.
Sharley · 06/06/26
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About Ilan Hall
Chef Ilan Hall grew up between Scottish, Mediterranean, and Eastern European food traditions, developing an early love for bold, globally inspired cooking. After training in Florence and graduating from the Culinary Institute of America, he sharpened his skills in some of New York’s most celebrated kitchens, including Casa Mono, Craft, and Aureole.
At just 24, Hall won season two of Top Chef, launching a career defined by fearless creativity and big flavors. He went on to open acclaimed restaurants including The Gorbals and Esh, before bringing his playful, rule-breaking style to Los Angeles with Ramen Hood, his cult-favorite ramen spot inside Grand Central Market.
Chef Ilan’s cooking blends comfort, curiosity, and a little culinary chaos—in the best possible way.
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