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Rice with Salmon & Vegetables

Rice with Salmon & Vegetables

Course Main Course
Cuisine Spanish
Prep Time 10 minutes
Cook Time 30 minutes
Servings 2
Calories 821 kcal
Author Albert Bevia @ Spain on a Fork


  • 2 tbsp extra virgin olive oil 30 ml
  • 2 salmon fillets 7 oz / 200 grams each
  • 1 small onion
  • 6 cloves garlic
  • 1 carrot
  • 1 small zucchini
  • 2 tomatoes
  • 1 tsp sweet smoked Spanish paprika 2.50 grams
  • 3 cups vegetable broth 710 ml
  • 1/4 tsp saffron threads .17 grams
  • 1 cup Spanish round rice 200 grams
  • handful fresh parsley
  • pinch sea salt
  • dash black pepper


  1. Finely chop the onion, roughly chop the garlic, finely chop the carrot (peeled), finely chop the zucchini and pat dry the salmon fillets with paper towels, season them with sea salt & black pepper and cut them into bit sized pieces

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

  3. After 1 minute add in the pieces of salmon, mix with the olive oil and saute for 1 to 2 minutes, you don´t want to fully cook them through, just lightly brown them, then remove from the pan and set aside covered with foil paper

  4. Using the same pan with the same heat, add in the cut vegetables, mix with the olive oil, after 3 minutes and the vegetables are lightly sauteed, add in 1 tsp sweet smoked Spanish paprika, quickly mix together, then add in 2 tomatoes finely grated, season with sea salt & black pepper, mix together and simmer

  5. Once the grated tomatoes have slightly thickened, about 3 minutes, add in 3 cups vegetable broth and 1/4 tsp saffron threads, turn up the heat to a high heat and bring to a boil, then add in 1 cup rice, give it one final mix, place a lid on the pan and lower to a low-medium heat

  6. After 10 minutes, remove the lid and add the pieces of salmon back into the pan, place the lid back on the pan and simmer for 5 minutes or until all the broth has been absorbed by the rice, then remove the pan from the heat

  7. Using a fork gently fluff the rice, transfer into shallow bowls and sprinkle with finely chopped fresh parsley, enjoy!

Recipe Notes

Get the Saffron Threads I used to make this Recipe

Nutrition Facts
Rice with Salmon & Vegetables
Amount Per Serving
Calories 821 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 4g25%
Polyunsaturated Fat 6g
Monounsaturated Fat 14g
Cholesterol 94mg31%
Sodium 112mg5%
Potassium 1562mg45%
Carbohydrates 100g33%
Fiber 8g33%
Sugar 9g10%
Protein 45g90%
Vitamin A 6800IU136%
Vitamin C 35mg42%
Calcium 82mg8%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.