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.
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.
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.
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.
Key Ingredients & Cookware I used in this Recipe:
MY NONSTICK FRYING PAN
EXTRA VIRGIN SPANISH OLIVE OIL
SAFFRON THREADS I USED
SPANISH PAPRIKA
HOMEMADE VEGETABLE BROTH
SPANISH SEA SALT
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Watch the Video Below on How to Make Spanish Salmon & Chickpeas
Spanish Salmon & Chickpeas
Ingredients
- 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
Instructions
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Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil
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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
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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
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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
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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
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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
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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
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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
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Kristen
16 . Mar . 2024I 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!
Spain on a Fork
So happy to hear that!! Much love 🙂
17 . Mar . 2024Christine
07 . Jun . 2023I’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.
Spain on a Fork
Happy to hear that! Appreciate the comment 🙂 Much love
07 . Jun . 2023Gina
07 . Oct . 2021Wow! This was so delicious, thank you for sharing the recipe! My mom and I ate the whole thing in one meal.
Spain on a Fork
So happy to hear that! Thanks for the comment 🙂 much love
08 . Oct . 2021Christine
03 . Oct . 2021Thanks 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.