Preheat the oven to 200C/400F. Line a baking tray with foil or a silicon mat.
Place the salmon fillets, skin-side-down on the baking tray.
In a small bowl, mix together the melted butter, garlic, honey, parsley, salt, pepper and paprika.
Pour the mixture over the salmon fillets (don't worry about any of the sauce pooling on the tray).
Arrange the lemon wedges on and around the salmon.
Place in the oven and bake for 8 minutes.
Open the oven and baste the salmon with any of the sauce that has pooled on the tray. Bake for a further 4-7 minutes until the salmon is tender.
Can I make it ahead?
The salmon tastes far better when baked and eaten right away. Reheating the salmon can cause it to dry out, so I don't recommend making it ahead.You can, however, mix up the sauce ingredients - except the butter - ahead. Then add the melted butter just before you come to use the sauce. Honestly though? It's so quick to make the sauce anyway, that I just make it right beforehand.
The leftover salmon tastes great serving cold as part of a salad or in a wrap. Simply cool, cover and refrigerate the salmon 1-2 days, then flake it up before serving cold.
Can I freeze it?
I don't recommend freezing this recipe.
If you want to use an alternative to Salmon, I'd recommend Trout, Sea Bass or Tilapia fillets. These are generally thinner fillets, so bake for 2-3 minutes less. You can also use chunkier white fish, such as Haddock, Cod or Pollack. These fish have got less flavour, so I'd add an extra sprinkle of salt and pepper too.
Nutritional Information is per serving (4 servings altogether)