Red Meat Allergy Friendly Feta-Olive Salmon Paella
Total time1 hr 5 min
Prep time20 min
Cook time45 min
4.9(7)
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Learn more →Ingredients
4 servings
For the paella
- 3 cups fish stock
- ½ tsp saffron threads
- 3 tbsp olive oil, divided
- 1 medium yellow onion, finely diced
- 1 red bell pepper, finely diced
- 4 garlic cloves, minced
- 1 tsp smoked paprika
- ½ tsp ground cumin
- 1 can (14 oz) diced tomatoes, drained
- 1 ½ cups bomba rice or short-grain rice
- ½ cup dry white wine
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
For the salmon
- 4 salmon fillets (about 5 oz each), skin-on
- ½ tsp smoked paprika
- ¼ tsp salt
- ¼ tsp black pepper
For the toppings
- ⅔ cup kalamata olives, pitted and halved
- 3 oz feta cheese, crumbled
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped
- 1 lemon, cut into wedges
Instructions
- 1
Preheat the oven to 400°F (205°C). In a small saucepan, warm the fish stock over medium heat until steaming. Remove from heat, add the saffron threads, and let steep for at least 10 minutes until the stock turns a deep golden-yellow.
- 2
Pat the salmon fillets dry and season all over with the salmon's smoked paprika, salt, and black pepper. Set aside.
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