Spain on a Fork > All Recipes > Main Dishes > ONE-PAN Spanish Salmon & Beans | Heart-Healthy 30 Minute Recipe
All Recipes, Main Dishes / May 19, 2023

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.

Spanish Salmon & Beans
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.

Spanish Salmon & Beans
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.

Spanish Salmon & Beans

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.

Spanish Salmon & Beans

Key Ingredients & Cookware I used in this Recipe:

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Watch the Video Below on How to Make Spanish Salmon & Beans

Spanish Salmon & Beans
5 from 2 votes

One-Pan Spanish Salmon & Beans

Course Main Course
Cuisine Spanish
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4
Calories 515 kcal
Author Albert Bevia @ Spain on a Fork


  • 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


  1. 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

  2. Heat a large fry pan with a medium-high heat

  3. 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

  4. 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

  5. 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

  6. Once it comes to a boil, place a lid on the pan and lower to a low-medium heat

  7. 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

  8. 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

Nutrition Facts
One-Pan Spanish Salmon & Beans
Amount Per Serving
Calories 515 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Trans Fat 0.03g
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Cholesterol 94mg31%
Sodium 460mg20%
Potassium 1686mg48%
Carbohydrates 57g19%
Fiber 13g54%
Sugar 5g6%
Protein 44g88%
Vitamin A 3492IU70%
Vitamin C 36mg44%
Calcium 509mg51%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.

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  1. Roger Wyatt

    5 stars
    Made 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! 😋

    01 . Jun . 2023
    • Spain on a Fork

      So happy to hear that! Thanks for the comment 🙂 Much love

      02 . Jun . 2023
  2. Jaime Rodriguez

    5 stars
    My 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.

    19 . May . 2023
    • Spain on a Fork

      So happy to hear that! Thanks for the comment 🙂 Much love

      20 . May . 2023
  3. Ramya

    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 . 2023
    • Spain on a Fork

      Sounds great Ramya! Thanks for the comment 🙂 Much love

      20 . May . 2023

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