Salmon in Spanish Tomato Sauce | Possibly the BEST Salmon You’ll Ever Eat

I’m a big fan of salmon, and this Salmon in Spanish Tomato Sauce is possibly one of the best salmon dishes I have ever tasted. We’re talking layers of flavors, super easy to make, and all done in 30 minutes using just one pan. Serve this dish next to a garden salad and some roasted potatoes for a complete meal.

To make this recipe, I used fresh, skinless salmon fillets. You can also use frozen salmon. Just make sure to thaw out beforehand. Either way, make sure to pat the fish completely dry. This way it absorbs all the flavors in the pan.

For the tomato sauce, I used canned tomato sauce. Which is very similar to passata. You can also finely grate fresh tomatoes if you like. About 6 to 8 tomatoes will do the trick. Just make sure the tomatoes are nice and ripe. That way they are full of flavor.

TIPS & TRICKS to Make this Recipe: It took me about 6 to 8 minutes to fully cook the salmon through. Just keep an eye on it; that way, you don’t overcook it. This dish will hold for up to 3 days in the fridge and freeze for up to 3 months.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH GOLDEN SAFFRON

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Watch the Video Below on How to Make Salmon in Spanish Tomato Sauce

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Salmon in Spanish Tomato Sauce | Salmon en Salsa de Tomate

Course Main Course

Cuisine Spanish

Prep Time 10 minutes

Cook Time 20 minutes

Servings 4

Calories 264 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 2 tbsp extra virgin olive oil 30 ml
• 1 medium onion
• 6 cloves garlic
• 1 tsp sweet smoked Spanish paprika 2.50 grams
• 1 can tomato sauce (passata) 15 oz / 425 grams
• 1/4 cup vegetable broth 60 ml
• 1/4 tsp saffron threads .17 grams
• 1 bay leaf
• 2 salmon fillets 8 oz / 225 grams each
• 2 tsp lemon juice 10 ml
• sea salt & black pepper
• chopped parsley for garnish

Instructions

1. Heat a large fry pan with a medium heat and add in the olive oil

2. While the oil is heating, finely chop the onion and roughly chop the garlic

3. Add the chopped ingredients into the hot fry pan, mix continuously, after 5 minutes and the onion is translucent, add in the paprika, quickly mix together, then add in the canned tomato sauce, vegetable broth, saffron, and season with sea salt & black pepper, then add in the bay leaf and mix together until well mixed, then let it simmer

4. While the tomato sauce is simmering, add the salmon fillets over some paper towels and pat dry, then season with sea salt & black pepper and cut each fillet into 2 evenly sized pieces, for a total of 4 pieces of salmon

5. After simmering the tomato sauce for 5 minutes and its slightly thickened, add the pieces of salmon over the sauce, all in a single layer, gently flip each one, then place a lid on the pan and lower to a low-medium heat, simmer for 5 to 10 minutes or until the salmon is just cooked through, then remove from the heat

6. Squeeze the lemon juice over the salmon and sprinkle with chopped parsley, serve directly out of the pan or transfer into serving dishes, enjoy!

Recipe Notes

Get the Spanish Golden Saffron I used to make this Recipe

Nutrition Facts

Salmon in Spanish Tomato Sauce | Salmon en Salsa de Tomate

Amount Per Serving

Calories 264 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 2g13%

Trans Fat 0.03g

Polyunsaturated Fat 3g

Monounsaturated Fat 7g

Cholesterol 94mg31%

Sodium 743mg32%

Potassium 766mg22%

Carbohydrates 10g3%

Fiber 2g8%

Sugar 5g6%

Protein 28g56%

Vitamin A 814IU16%

Vitamin C 12mg15%

Calcium 352mg35%

Iron 2mg11%

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

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