Spanish Salmon and Spinach | Healthy & Delicious 30 Minute Recipe

salmon fillets

🥗Healthier: trout

💰Cheaper: canned salmon

Canned salmon is more affordable and still provides omega-3 fatty acids.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often cheaper and can be used for frying.

white wine

🥗Healthier: chicken broth

💰Cheaper: apple cider vinegar

Chicken broth adds flavor without the cost of wine.

fresh spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Frozen spinach is often less expensive and has a longer shelf life.

Heat a large nonstick fry pan over medium heat.

Pat 4 salmon fillets dry with paper towels.

Drizzle each fillet with extra virgin olive oil and rub it all over.

Season the fillets on one side with sea salt and freshly cracked black pepper.

Add the salmon fillets to the hot pan, skin side up, in a single layer.

Cook for 1 minute on each side for a total of 2 minutes to achieve a light crusty sear.

Remove the salmon from the pan and set aside.

Add 2 tablespoons of extra virgin olive oil to the same pan.

Add 1 small finely diced onion and 4 roughly chopped cloves of garlic to the pan.

Sauté the onion and garlic for 3-4 minutes until the onion is translucent.

Add 1 teaspoon of sweet smoked Spanish paprika and 1/2 teaspoon of ground cumin to the pan and mix well.

Add 2 finely grated tomatoes to the pan and mix until well combined, then simmer for 2-3 minutes without stirring.

Roughly chop 300 grams of fresh spinach and add it to the pan in batches to avoid overflow.

Season the mixture with sea salt and freshly cracked black pepper after the spinach has wilted.

Return the salmon fillets to the pan in a single layer and cover with a lid.

Simmer for 2-4 minutes until the salmon is cooked through.

In a mortar, add 2 cloves of roughly chopped garlic, 1/4 teaspoon of saffron threads, and a kiss of sea salt; pound into a paste.

Add 1/2 cup of mayonnaise, 1 teaspoon of fresh lemon juice, and 1 tablespoon of extra virgin olive oil to the mortar and mix until creamy.

Remove the pan from heat and transfer the salmon and spinach mixture to a serving dish.

Top with the saffron mayo aioli before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens