This easy one-pan salmon recipe with bold garlic and paprika flavours comes together in a delicious harmony with a simple garlic paprika tomato sauce. This 30-minute meal is a perfect weekday meal!
I played around with this recipe to get it right. I wanted the the flavours to work in harmony, blend well together and to compliment the salmon perfectly. Initially, I tried adding fresh ginger and I actually liked it but I hesitated if it was an ingredient that others would warm up to, so I left it out for now.
I love anything paprika and as you know I grew up eating a lot of Hungarian food which in most cases had paprika in it. This recipe has a blend of paprika, tomato, garlic and lots of it with a few vegetables. It rich, with bold flavours, but I love what lemon and yogurt does in a recipe. When you add a citrus or vinegar into a recipe, the flavours pop, it pulls the best in a recipe! Cream, yogurt or sour cream will soft the flavours, creating a mellow creamy texture that tastes so good!!
WHY MAKE THIS RECIPE...
- YOU WILL LOVE THAT EVERYTHING COOKS IN ONE POT!
- EASY TO FOLLOW RECIPE
- PREP AND COOKING DONE IN 30 MINUTES
- VERY NUTRITIOUS: HIGH IN OMEGA 3’S, PROTEIN, VITAMIN B 12 AND D, ANTI-OXIDANTS IS ONLY THE SALMON I AM REFERRING TO AND THE VEGETABLES AND SPICE PAPRIKA OFFER MANY HEALTH BENEFITS
- IT’S SO DELICIOUS AND SATISFYING, YOU WON’T NEED A SIDE FOR THIS RECIPE
INGREDIENTS
- SALMON: I like to use wild sockeye salmon that I purchase at Costco which is already cut into fillets.
- EXTRA VIRGIN OLIVE OIL
- ONION AND GARLIC: lots of garlic, 4 cloves for this recipe!
- SWEET PAPRIKA: my favourite Hungarian sweet paprika
- TOMATO PASTE: to give it that rich colour
- FLOUR: used as a thicken agent
- VEGETABLE BROTH
- VEGETABLES: red pepper, cherry or grape tomatoes and baby spinach
- SEASONINGS: himalayan salt or sea salt I like to use in my cooking
- LEMON JUICE: brings out the delicious flavours
- GREEK YOGURT: brings all the flavours together, or sour cream and cream are options
- CAPERS: is optional, it offers a tangy flavour
- GARNISHES: fresh dill, parsley
HOW TO MAKE THIS DELICIOUS RECIPE
Remove salmon fillets from the refrigerator and allow to sit at room temperature for 10-15 minutes before starting the recipe. Season with salt and pepper. The salt will help to eliminate some of the albumin which is the white stuff that we sometimes see when cooking salmon.
TIP: when cooking salmon to reduce the albumin, white stuff, is to salt the fish ahead of time, cook it slow and on low. Don’t rush with the cooking process, this helps to reduce the albumin from seeping out.
Heat olive oil in a large skillet over medium heat, add salmon fillets skin side down first, pan sear for 3 minutes on each side. Then transfer to a plate and set aside.
Add another 1/2 tablespoon of olive oil if needed, along with onions and cook for 3 minutes until softened. Stir in garlic, paprika and tomato paste. Cook for another minute to release the aromas then stir in the flour.
Add vegetable broth and whisk until well blended, add red pepper and cherry tomatoes and season with salt and pepper. Simmer for 5 minutes. The sauce will thicken. Add the spinach.
Stir in lemon juice and yogurt/sour cream or cream and return the salmon to the skillet. Simmer on low to medium heat for 2-3 minutes until the salmon has heated through and garnish with fresh herbs and capers if desired. Enjoy!
STORE leftovers in the refrigerator for up to 3 days in a seal container. Freeze in an airtight container that is freeze-safe for up to 2 months.
REHEAT this dish in a non stick skillet over medium to low heat. Add a few tablespoons of water to thin out the sauce as it will continue to thicken when heating through. This will avoid it from sticking to the pan and burning.
You will notice in this recipe the salmon will retain its moisture and will be tender since it is cooked in the garlic paprika tomato sauce. A lovely and delicious dinner for two and all you need is a glass of wine with some crusty sourdough bread!
DID YOU MAKE THIS RECIPE….
DON’T FORGET TO RATE AND COMMENT THIS RECIPE. I WOULD APPRECIATE YOUR FEEDBACK AND SUGGESTIONS
Salmon in Garlic Paprika Tomato Sauce
Equipment
- 1 medium-large skillet
Ingredients
- 2 - 6 oz wild salmon fillet
- salt and pepper
- 1 tbsp extra virgin olive oil or avocado oil
- 1 small onion, chopped
- 4 cloves garlic, minced
- 1 tsp sweet paprika
- 1 tbsp tomato paste
- 1 tbsp flour
- 3/4 cup vegetable broth
- 1/2 red pepper, sliced
- 4 oz cherry tomatoes
- 1/2 tsp Himalayan or sea salt
- 1/4 tsp pepper
- 2 handfuls baby spinach
- 1 tbsp lemon juice
- 2 tbsp cream/Greek yogurt or sour cream
- capers (optional)
- dill and parsley, chopped for garnishing
Instructions
- Remove salmon fillets from the refrigerator and allow to sit at room temperature for 10-15 minutes. Season with salt and pepper.
- Heat olive oil in a medium-large skillet over medium heat, add salmon fillets skin side down first, pan sear for 3 minutes on each side. Then transfer to a plate and set aside.
- Add another 1/2 tablespoon of olive oil if needed, along with onions and cook for 3 minutes until softened. Stir in garlic, paprika and tomato paste. Cook for another minute to release the aromas then stir in the flour.
- Add vegetable broth and whisk until well blended, add red pepper and cherry tomatoes and season with salt and pepper. Simmer for 5 minutes. The sauce will thicken. Add the spinach.
- Stir in lemon juice and yogurt/sour cream or cream and return the salmon to the skillet. Simmer on low to medium heat for 2-3 minutes until the salmon has heated through and garnish with fresh herbs and capers if desired. Enjoy!
