Spain on a Fork > All Recipes > Main Dishes > Spanish Salmon & Chickpeas | A Simple & Heart-Warming One-Pan Recipe
All Recipes, Main Dishes / September 29, 2021

Spanish Salmon & Chickpeas | A Simple & Heart-Warming One-Pan Recipe

This Spanish Salmon & Chickpeas, known in Spain as Olla de Salmon con Garbanzos, is packed with flavors, easy to make and done in about 30 minutes. The perfect dish for a busy weeknight dinner or a relaxed weekend lunch.

Spanish Salmon & Chickpeas
The best part about this recipe, is that it´s all done using just one pan. Hello easy clean up 🙂 . Serve it next to a crusty baguette and a bottle of Spanish wine for the ultimate Spanish experience.

Spanish Salmon & Chickpeas
To make this dish I used fresh salmon, but you can also use frozen salmon that´s been fully thawed out. Just make sure to pat it completely dry with paper towels to remove any of the excess water. This way the salmon can absorb all the flavors in the pan.

Spanish Salmon & Chickpeas

TIPS & TRICKS to Make this Recipe: I cooked the salmon between 4 to 5 minutes with the lid on. This was the perfect timing to get the salmon to just cook through. But every pan and stove top heats differently. So keep an eye to not over-cook the salmon.

Spanish Salmon & Chickpeas

Key Ingredients & Cookware I used in this Recipe:

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

5 from 4 votes

Spanish Salmon & Chickpeas

Course Main Course
Cuisine Spanish
Prep Time 10 minutes
Cook Time 25 minutes
Servings 2
Calories 562 kcal
Author Albert Bevia @ Spain on a Fork


  • 2 tbsp extra virgin olive oil 30 ml
  • 10 raw blanched almonds
  • 3 cloves garlic
  • 1/4 tsp saffron threads .17 grams
  • 2 tbsp finely chopped parsley 8 grams
  • 1/2 onion
  • 1/2 red bell pepper
  • 1/2 green bell pepper
  • 1/2 tsp sweet smoked Spanish paprika 1.15 grams
  • 1/2 cup tomato sauce 115 grams
  • 1 cup canned chickpeas 170 grams
  • 3/4 cup vegetable broth 180 ml
  • 14 oz salmon fillet 380 grams
  • pinch sea salt
  • dash black pepper
  • handful finely chopped parsley


  1. Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil

  2. After 2 minutes add in 10 raw blanched almonds and 3 cloves of garlic, mix with the olive oil, cook for 3 minutes or until lightly sauteed, remove from the pan, transfer into a mortar and set aside

  3. Using the same pan with the same heat, add in 1/2 onion roughly diced and 1/2 green & 1/2 red bell pepper finely chopped, mix with the olive oil, after 5 minutes and the vegetables are lightly sauteed, add in 1/2 tsp sweet smoked paprika and quickly mix together, then add in 1/2 cup tomato sauce, mix and simmer

  4. Meanwhile, pinch in 1/4 tsp saffron threads into the mortar with the almonds & garlic, also add in 2 tbsp finely chopped parsley and a pinch of sea salt, using a pestle, pound down on the ingredients until your form a paste

  5. After simmering the tomato sauce for 4 minutes and it has thickend up, add in 1 cup canned chickpeas (drained & washed) and season everything with sea salt & black pepper, mix together, then add in 3/4 cup vegetable broth and the almond & garlic mixture, give it one final mix and simmer on a medium heat

  6. Meanwhile get the salmon ready, cut the piece of salmon into squares that are 1/2 inch by 1/2 inch (1.27 cm by 1.27 cm) and season with sea salt & black pepper

  7. After simmering the vegetables & chickpeas for 10 minutes and the broth has reduced in half, add in the pieces of salmon, mix them around so they´re evenly spread out, place a lid on the pan and cook for 4 to 5 minutes or until the salmon is just cooked through

  8. Remove the pan from the heat, sprinkle with finely chopped parsley, serve directly out of the pan or transfer into serving dishes, enjoy!

Recipe Notes

Get the Saffron Threads I used to make this recipe

Nutrition Facts
Spanish Salmon & Chickpeas
Amount Per Serving
Calories 562 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 4g25%
Polyunsaturated Fat 8g
Monounsaturated Fat 16g
Cholesterol 109mg36%
Sodium 997mg43%
Potassium 1533mg44%
Carbohydrates 24g8%
Fiber 7g29%
Sugar 7g8%
Protein 47g94%
Vitamin A 2171IU43%
Vitamin C 75mg91%
Calcium 99mg10%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

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  1. Kristen

    5 stars
    I made this for the first time tonight because I had only one salmon filet and I was trying to “stretch” it. Of course the recipe would have been better with more salmon (; but it was really delicious with the bit I had. My family loved it and it is going into the SAVE TO REPEAT file. Thank you for a delicious recipe!

    16 . Mar . 2024
    • Spain on a Fork

      So happy to hear that!! Much love 🙂

      17 . Mar . 2024
  2. Christine

    5 stars
    I’m giving this recipe another 5-star review. Why? Because we eat this dish once a month and each time we do (like tonight) we sing your praises. Albert, you are a genius! Even lean (dry) coho salmon tastes good when prepared this way because the fish is essentially very gently steamed. Gracias. Thanks. Grazie. Merci.

    07 . Jun . 2023
    • Spain on a Fork

      Happy to hear that! Appreciate the comment 🙂 Much love

      07 . Jun . 2023
  3. Gina

    5 stars
    Wow! This was so delicious, thank you for sharing the recipe! My mom and I ate the whole thing in one meal.

    07 . Oct . 2021
    • Spain on a Fork

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

      08 . Oct . 2021
  4. Christine

    5 stars
    Thanks for this delicious recipe. I made it the other day. It was phenomenal. The cold leftovers were tasty too. This recipe is going in our rotation.

    03 . Oct . 2021

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