ONE-PAN Spanish Salmon & Beans | Heart-Healthy 30 Minute Recipe
This One-Pan Spanish Salmon & Beans is what delicious and healthy food is all about. It´s packed with flavors, made with heart-healthy ingredients and all done in about 30 minutes. Truly the kind of food that´s going to fill your body with so much goodness.
My favorite part about this dish is that it´s all done using just one pan. Which gives you a very easy clean up at the end. This makes it the perfect dish for a busy weeknight dinner, yet bold enough for a relaxed weekend lunch next to a bottle of Spanish wine.
The salmon fillets I used in this recipe I bought fresh. But you can also use frozen. Just make sure to thaw out beforehand. For the beans I used canned white beans. However, you can use other types of beans here, such as pinto beans, kidney beans or even chickpeas.
TIPS & TRICKS to Make this Recipe: When you first cook the salmon, you don´t want to fully cook it through. Just give it a light sear on each side. This will help release the rendered fat in the salmon, which is what gives this dish that incredible lift of flavors. Then you later add the salmon and let it simmer, so it can fully cook and absorb all the flavors in the pan.
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Watch the Video Below on How to Make Spanish Salmon & Beans
One-Pan Spanish Salmon & Beans
- 2 tbsp extra virgin olive oil 30 ml
- 2 salmon fillets 8 oz / 250 grams each
- 1 onion
- 4 cloves garlic
- 1 carrot
- 1 green bell pepper
- 2 tomatoes
- 1 tsp sweet smoked Spanish paprika 2.50 grams
- 1/4 tsp saffron threads .17 grams
- 2 cans white beans 15.5 oz / 440 grams each
- 1 1/2 cups vegetable broth 360 ml
- 1 bay leave
- pinch sea salt
- dash black pepper
- handful fresh parsley
Finely chop the onion, roughly chop the garlic, finely chop the carrot (peeled), finely chop the green bell pepper and pat the salmon fillets dry with paper towels, then season them with sea salt & black pepper and cut each one into two pieces, for a total of four pieces of salmon
Heat a large fry pan with a medium-high heat
After a couple of minutes add in the olive oil and the pieces of salmon, all in a single layer, cook for 1 minute per side, then remove from the pan and set aside
Lower the heat to a medium heat, add in the chopped vegetables, mix continuously, after 3 to 4 minutes and they´re lightly sauteed, add in the paprika and saffron, quickly mix together, then add in the tomatoes finely grated and season with sea salt & black pepper, mix together and then simmer
After 3 minutes and the grated tomato has slightly thickened, add in the canned white beans (drained & rinsed), the vegetable broth and the bay leaf, raise to a high heat
Once it comes to a boil, place a lid on the pan and lower to a low-medium heat
After simmering for 10 minutes remove the lid, add the salmon fillets back into the pan, once again all in a single layer, place the lid back on the pan and simmer for another 2 to 3 minutes or until the salmon is fully cooked, then remove from the heat
Serve directly out of the pan or transfer into serving dishes, sprinkled with finely chopped parsley, enjoy!
Get the Saffron I used to make this Recipe
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