Salmón al Horno al Estilo Español (Spanish-Style Baked Salmon)
(Submitted by Myrna Troiano)
Ingredients:
• 4 fish1 tablespoon olive oil • 4 salmon fillets • 2 tablespoons extra virgin olive oil • 4 garlic cloves, minced
• 1 teaspoon smoked paprika (pimentón) • 1/2 teaspoon ground cumin (optional) • 1 small red onion, thinly sliced • 1 bell pepper (red or yellow), thinly sliced • 2 medium tomatoes, chopped (or 1 cup canned diced tomatoes) • 1/4 cup pitted green olives or sliced black olives • 2 tablespoons chopped fresh parsley
• Salt and black pepper to taste • Lemon wedges, for serving How To Make : 1. Preheat your oven to 400°F (200°C). 2. Make the Spanish marinade: 3. In a small bowl, mix olive oil, minced garlic, smoked paprika, cumin (if using), salt, and pepper. 4. Prepare the salmon: 5. Place salmon fillets in a baking dish. 6. Spoon the paprika-garlic oil mixture over each fillet. 7. Add veggies and olives: 8. Scatter sliced onion, bell pepper, tomatoes, and olives around and on top of the salmon. 9. Bake for 15–18 minutes, or until the salmon is just cooked through and flakes easily with a fork. 10. Finish and serve: 11. Sprinkle with chopped fresh parsley and a squeeze of lemon juice before serving. 12. Serve with crusty bread, roasted potatoes, or Spanish rice. Wine Pairing for Spanish-Style Baked Salmon • Albariño – A crisp white wine from Galicia that pairs beautifully with seafood and smoky paprika. • Verdejo – Another great Spanish white, slightly herbaceous with citrus notes. • Rosado (Spanish Rosé) – Dry, fruity, and refreshing—perfect if you’ve got a bit of spice in the dish.
Behind the Recipe:
Salmon is definitely my favorite when it comes to seafood—it’s always my go-to. I like it tender and full of flavor, never dry or bland. This recipe delivers every time: juicy, tasty, and incredibly satisfying. Paired with a good wine, it hits all the right notes and turns into one seriously delicious dish.
Back to TOC
Made with FlippingBook Online newsletter maker