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.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH PAPRIKA
SAFFRON
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Watch the Video Below on How to Make Spanish Salmon & Beans
One-Pan Spanish Salmon & Beans
Ingredients
- 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
Instructions
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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
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Heat a large fry pan with a medium-high heat
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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
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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
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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
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Once it comes to a boil, place a lid on the pan and lower to a low-medium heat
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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
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Serve directly out of the pan or transfer into serving dishes, sprinkled with finely chopped parsley, enjoy!
Recipe Notes
Get the Saffron I used to make this Recipe
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Greg Divine
18 . Sep . 2024Albert this was absolutely amazing!!! This is the second recipe of yours that I’ve made and they’ve both been wonderful. I can’t wait to try more . You have fans here in the state of Kansas and we thank you for sharing your delicious recipes with us .
Spain on a Fork
Happy to hear that! Thanks for the comment 🙂 Much love
18 . Sep . 2024Roger Wyatt
01 . Jun . 2023Made this for our dinner last night, and will be having the leftovers tonight! Only can ned beans I had enough of were cannellini beans, but they worked nicely. My tomatoes had spoiled, so I ended up using a half cup of tomato sauce instead. I’m not sure how that would have changed the flavor, but we really liked it. The smoked paprika and saffron really came through and made it so savory. Looking forward to leftovers tonight! 😋
Spain on a Fork
So happy to hear that! Thanks for the comment 🙂 Much love
02 . Jun . 2023Jaime Rodriguez
19 . May . 2023My parents were from Granada and I was fortunate enough to spend many summers there. I’ve been following you for awhile now and enjoy preparing your recipes, it brings the smells, flavors and memories of home back.
Spain on a Fork
So happy to hear that! Thanks for the comment 🙂 Much love
20 . May . 2023Ramya
Cant wait to make this soon for me can i use mushrooms and skip green bell pepper as am not a big fan of green bell pepper i never had one pan spanish salmon and beans before perfect for my after office meals love your recipes as always brightens up my day everyday after work
19 . May . 2023Spain on a Fork
Sounds great Ramya! Thanks for the comment 🙂 Much love
20 . May . 2023