One-Pan Spanish Salmon and Potatoes

Potatoes cook in a saffron and white wine broth before the salmon goes into the pan. Slice the potatoes evenly so they soften at the same rate.

Choosing saffron for this recipe

If you need to buy saffron online, choose whole threads so you can measure the amount listed in the recipe.

TIPS & TRICKS to Make this Recipe:

I used water to cook the potatoes, but you can also use broth. Either way, add in just enough liquid to barely cover the ingredients. This dish will hold for up to 3 days in the fridge in an air-tight container.

Slice the potatoes evenly and cook them in the saffron broth before the salmon goes in. If you are serving salmon with a side you already have, try the method in saffron salmon.

How to Make One-Pan Spanish Salmon and Potatoes

1. Thinly slice the onion and the garlic, cut the potatoes (peeled) into small small portions which can be half of inch (1.25 cm) thick, pat dry the salmon fillets, season with sea salt & black pepper and reduce every one in 1/2 of to emerge as with four portions of salmon.
2. Heat a large sized fry pan with a medium warmth and add the olive oil
3. Using the pan with the same warmness, add in the onion and garlic, blend with the olive oil
4. After four to five mins and the onion is translucent, add the potatoes, dried thyme and season generously with sea salt & black pepper, hold to combine collectively,
5. After three mins add the white wine and saffron, blend collectively after which simmer till decreased in 1/2 of, approximately three mins,
6. Then add the water, simply sufficient to slightly cowl the ingredients, as soon as it involves a boil, place a lid at the pan and decrease to a low-medium warmness
7. Once the potatoes are cooked through, approximately twenty to twenty-five mins, get rid of the lid, add the frozen peas and salmon fillets returned into the pan, place the lid and stay till the salmon is completely cooked through,
8. Put it on in a plate, and sprinkle with finely chopped parsley. Bon appetite!

Check the thickest potato piece for tenderness before serving. For a potato side that can be prepared on its own, see Spanish saffron potatoes.