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
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
