One-Pan Salmon Rice Dinner | HEALTHY & Delicious 30 Minute Recipe

By Spain on a Fork · 30 min

Ingredients

Instructions

1. Heat the olive oil in a large frying pan over medium heat.
2. Finely chop the onion and red bell pepper, roughly chop the garlic, and add them to the hot oil. Stir constantly for 3 to 4 minutes until lightly sautéed.
3. Stir in the smoked paprika briefly. Grate the tomatoes finely into the pan, season with salt and black pepper, mix and simmer.
4. When the tomato has slightly thickened, about 3 to 4 minutes, add the broth and saffron and raise the heat to high. Stir gently.
5. Meanwhile, rinse the rice in a fine sieve under running water for 1 to 2 minutes, until the water runs clear underneath.
6. Once the broth boils, add the rice and stir so it is evenly spread. Cover the pan and lower to low-medium heat.
7. Drain the salmon through a fine sieve over a bowl and gently flake it.
8. After the rice has cooked for 15 minutes, scatter the frozen peas evenly over it, cover and simmer 3 to 4 more minutes until the peas are tender. Remove from the heat.
9. Add the drained salmon, then gently fluff the rice with a fork to separate the grains and mix everything together.
10. Serve from the pan or in dishes, topped with fresh parsley.

Summarized from Spain on a Fork's video. Watch it for the details.

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