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.
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.
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Spanish Salmon & Chickpeas
- 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
Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil
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
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
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
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
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
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
Remove the pan from the heat, sprinkle with finely chopped parsley, serve directly out of the pan or transfer into serving dishes, enjoy!
Get the Saffron Threads I used to make this recipe
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