This One-Pan Spanish Salmon and Beans is what delicious and healthy food is all about. It´s packed with flavors, made with heart-healthy ingredients and all done in about 30 minutes. Truly the kind of food that´s going to fill your body with so much goodness.

Serves 4

spainonafork.com

INGREDIENTS
2 tbsp extra virgin olive oil
2 salmon fillets 8 oz each
1 onion
4 cloves garlic
1 carrot
1 green bell pepper
2 tomatoes
1 tsp sweet smoked Spanish paprika
1/4 tsp saffron threads
2 cans white beans 15.5 oz each
1 1/2 cups vegetable broth
1 bay leave
pinch sea salt
dash black pepper
handful fresh parsley

INSTRUCTIONS
Finely chop the onion, roughly chop the garlic, finely chop the carrot (peeled), finely chop the green bell pepper and pat the salmon fillets dry with paper towels, then season them with sea salt & black pepper and cut each one into two pieces, for a total of four pieces of salmon

Heat a large fry pan with a medium-high heat

After a couple of minutes add in the olive oil and the pieces of salmon, all in a single layer, cook for 1 minute per side, then remove from the pan and set aside

Lower the heat to a medium heat, add in the chopped vegetables, mix continuously, after 3 to 4 minutes and they´re lightly sauteed, add in the paprika and saffron, quickly mix together, then add in the tomatoes finely grated and season with sea salt & black pepper, mix together and then simmer

After 3 minutes and the grated tomato has slightly thickened, add in the canned white beans (drained & rinsed), the vegetable broth and the bay leaf, raise to a high heat

Once it comes to a boil, place a lid on the pan and lower to a low-medium heat

After simmering for 10 minutes remove the lid, add the salmon fillets back into the pan, once again all in a single layer, place the lid back on the pan and simmer for another 2 to 3 minutes or until the salmon is fully cooked, then remove from the heat

Serve directly out of the pan or transfer into serving dishes, sprinkled with finely chopped parsley

This 20-Minute Canned Salmon Pasta is truly what simple and delicious home cooking is all about. We´re talking a ton of flavors, super easy to make and all done using basic pantry staples. Serve this pasta dish next to a garden salad and a crunchy baguette for a restaurant-quality meal.

Serves 4

spainonafork.com

INGREDIENTS
8 oz fettuccine
3 tbsp extra virgin olive oil
1 onion
4 cloves garlic
8 white mushrooms
7 oz fresh bagged spinach
1/2 tsp sweet smoked Spanish paprika
1/2 tsp dried thyme
1/2 cup dry white wine
3/4 cup plain Greek yogurt
2 cans salmon 6 oz each
pinch sea salt
dash black pepper
handful fresh parsley

INSTRUCTIONS
Fill a stock pot a little over half ways with water, season generously with sea salt and heat with a high heat, mix together

Meanwhile, finely chop the onion, roughly chop the garlic, roughly chop the spinach and cut the mushrooms into 1/4 inch thick slices

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

After 1 minute add in the onion, mix with the olive oil, after 3 to 4 minutes and the onion is translucent, add in the mushrooms, continue to mix together, after 4 minutes and the mushrooms are lightly sauteed, add in the chopped garlic, mix together and cook for 30 seconds, then add in the paprika, thyme, sea salt and black pepper, quickly mix together, add in the wine, mix and simmer for 3 minutes, then add the spinach over the mixture, place a lid on the pan and turn off the heat

Once the water comes to a boil in the stock pot add in the pasta, cook until al dente (check package instructions)

After letting the spinach sit for 3 minutes remove the lid, mix everything together, then add in the Greek yogurt at room temperature and season with sea salt & black pepper, mix together

Once the pasta is cooked al dente, using tongs, transfer it directly from the stock pot into the pan with the sauce, it´s ok if a little pasta water get´s into the sauce, mix together until well mixed, then add in the canned salmon (drained and chopped into large chunks) and give it one final mix, making sure to be gentle to not break the salmon apart

Serve directly out of the pan or on serving dishes, sprinkled with chopped parsley, serve at once

This simple best baked salmon really hits all the right notes: tangy, sweet, savory, a little spicy and crunchy. Cooking a larger piece makes for a nice presentation. Topped with buttery golden breadcrumbs and parsley, it’s perfect for a weeknight dinner yet fancy enough to serve to guests.

Serves 4

foodnetwork.com

INGREDIENTS
2 tablespoons light brown sugar
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
1/4 cup panko breadcrumbs
1/2 cup parsley leaves, chopped
2 tablespoons unsalted butter, melted
1 1/2 pounds skin-on salmon fillet, preferably center-cut
1 tablespoon Dijon

INSTRUCTIONS
Preheat the oven to 425 degrees F. Line a baking sheet with foil. Mix the brown sugar, paprika, garlic powder, cayenne pepper, 1 teaspoon kosher salt and a generous amount of freshly ground black pepper in a small bowl. Mix the panko with the parsley, butter, 1/4 teaspoon kosher salt and a few grinds of black pepper in another small bowl.

Place the salmon skin-side down on the prepared baking sheet and spread the surface with the Dijon. Press the brown sugar mixture all over the salmon then top with the breadcrumb mixture. Crimp all four sides of the foil to create a border around the salmon, this will help collect the juices so they don’t spread and burn. Bake until the breadcrumbs are golden brown, and the salmon is firm and flakes easily when pressed, 15 to 18 minutes. Cut into four equal portions for serving.

These Spanish Lentils with Salmon are what delicious home cooking is all about. They´re packed with flavors, made with heart-healthy ingredients and easy to make. Serve this stew next to a crunchy baguette and a bottle of Spanish wine for a complete and nourishing meal.

Serves 4

spainonafork.com

INGREDIENTS
2 tbsp extra virgin olive oil
1 small onion
4 cloves garlic
1 red bell pepper
1 green bell pepper
1 tsp sweet smoked Spanish paprika
1/2 tsp ground cumin
2 tomatoes
1 cup brown lentils
4 1/2 cups vegetable broth
2 fillets salmon 7-8 oz each
handful fresh parsley
pinch sea salt
dash black pepper

INSTRUCTIONS
Heat a stock pot with a medium heat and add in the olive oil

Meanwhile, finely chop the onion, roughly chop the garlic and finely chop the red & green bell pepper

Add the cut vegetables into the stock pot with the hot olive oil, mix together, after 4 minutes and the vegetables are lightly sauteed, add in the paprika and cumin, quickly mix together, then add in the 2 tomatoes finely grated, mix together and simmer

Once the tomatoes have slightly thickened, about 3 minutes, add in the lentils (rinsed) and the vegetable broth, raise to a high heat, mix together and bring to a boil, then place a lid on the pan and lower to a low heat

Meanwhile, pat the salmon fillets dry with paper towels, season with sea salt & black pepper and cut into small bite-sized pieces

After simmering the lentils for 20 to 25 minutes and they are fully cooked (check package instructions on the lentils you are using), season with sea salt & black pepper, mix together, then add in the pieces of salmon, place the lid back on the pan and go for 1 to 2 minutes or until the salmon is cooked through, then remove from the heat

Transfer into shallow bowls and sprinkle with finely chopped fresh parsley, serve at once