Salmon in Spanish Tomato Sauce

Von Spain on a Fork · 30 Min.

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Zubereitung

1. Heat the olive oil in a large frying pan over medium heat.
2. Finely chop the onion and roughly chop the garlic, then add both to the hot oil and stir constantly.
3. When the onion is translucent after about 5 minutes, stir in the paprika quickly, then add the tomato sauce, vegetable broth and saffron, season with sea salt and black pepper, add the bay leaf, mix well and let it simmer.
4. Pat the salmon fillets dry on paper towels, season with sea salt and black pepper, and cut each fillet into 2 evenly sized pieces (4 pieces total).
5. Once the sauce has simmered for 5 minutes and has thickened slightly, lay the salmon pieces over the sauce in a single layer and gently flip each one.
6. Cover the pan, lower the heat to low-medium and simmer for 5 to 10 minutes, until the salmon is just cooked through, then remove from the heat.
7. Squeeze lemon juice over the salmon, sprinkle with chopped parsley, and serve from the pan or transfer to serving dishes.

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