Spanish Salmon & Potatoes | Quick & Easy ONE-PAN Recipe

We have made it to the last blog post of 2022 (deep breath…..and exhale). It has been an interesting year and in my opinion, gone by seriously fast. Anyways, to end the year we´ve got a great recipe that´s perfect for a New Year´s Eve meal or anytime of the year. We´re talking Spanish Salmon & Potatoes.

The beauty of this dish, is that it´s a one-pan meal. Meaning all the ingredients get cooked in the same pan for a very easy clean up. But the best part? It´s super easy to make, packed with a ton of great flavors and comes together in a little over 40 minutes.

To make this recipe, I used fresh salmon. But you can also use frozen. Just make sure to fully thaw out before getting started. For the potatoes, I used new potatoes. But you can also use yukon gold, golden delight or even red potatoes.

TIPS & TRICKS to Make this Recipe: I used water to cook the potatoes, but you can also use broth. Either way, add in just enough liquid to barely cover the ingredients. This dish will hold for up to 3 days in the fridge in an air-tight container.

Key Ingredients & Cookware I used in this Recipe:
MY FRY PAN
EXTRA VIRGIN SPANISH OLIVE OIL
SAFFRON I USED

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

5 from 1 vote

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One-Pan Spanish Salmon & Potatoes

Course Main Course

Cuisine Spanish

Prep Time 10 minutes

Cook Time 40 minutes

Servings 4

Calories 493 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 3 tbsp extra virgin olive oil 45 ml
• 2 fresh salmon fillets 9 oz / 250 grams each
• 1 onion
• 6 cloves garlic
• 4 potatoes
• 1/2 cup white wine
• 1/4 tsp saffron threads .17 grams
• 1/2 tsp dried thyme .50 grams
• 2 1/2 cups water 600 ml
• 1/2 cup frozen peas 70 grams
• pinch sea salt
• dash black pepper
• handful chopped fresh parsley

Instructions

1. Thinly slice the onion, thinly slice the garlic, cut the potatoes (peeled) into small bite-sized pieces that are 1/2 inch (1.25 cm) thick, pat dry the salmon fillets, season with sea salt & black pepper and cut each one in half to end up with 4 pieces of salmon

2. Heat a large fry pan with a medium-high heat and add in the olive oil

3. After 1 minute add in the pieces of salmon, all in a single layer, lightly sear for 1 minute per side, then remove from the pan, set aside and cover

4. Using the same pan with the same heat, add in the onion and garlic, mix with the olive oil, after 4 to 5 minutes and the onion is translucent, add in the potatoes, dried thyme and season generously with sea salt & black pepper, continue to mix together, after 3 minutes add in the white wine and saffron, mix together and then simmer until reduced in half, about 3 minutes, then add in the water, just enough to barely cover the ingredients, once it comes to a boil, place a lid on the pan and lower to a low-medium heat

5. Once the potatoes are cooked through, about 20 to 25 minutes, remove the lid, add in the frozen peas and salmon fillets back into the pan, place the lid and go for another 2 to 4 minutes or until the salmon is fully cooked through, then remove from the heat

6. Sprinkle with finely chopped fresh parsley, enjoy!

Recipe Notes

Get the Saffron I used to make this Recipe

Nutrition Facts

One-Pan Spanish Salmon & Potatoes

Amount Per Serving

Calories 493 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 3g19%

Polyunsaturated Fat 4g

Monounsaturated Fat 10g

Cholesterol 70mg23%

Sodium 371mg16%

Potassium 1641mg47%

Carbohydrates 44g15%

Fiber 6g25%

Sugar 4g4%

Protein 31g62%

Vitamin A 200IU4%

Vitamin C 52mg63%

Calcium 67mg7%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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