Spanish Saffron Salmon with Roasted Fennel & Farro Tabbouleh
Prep 20 min · Cook 25 min · Serves 2 · medium
Pan-seared Spanish-style salmon infused with saffron and smoked paprika, served alongside caramelized roasted fennel and a vibrant farro tabbouleh with pomegranate and fresh herbs—a sophisticated Mediterranean dinner that celebrates bold flavors and wholesome grains.
Ingredients
- 2 fillets salmon fillets, 6 oz each, skin-on, room temperature
- 0.125 teaspoon saffron threads
- 1 teaspoon smoked paprika
- 2 cloves garlic, minced
- 4 tablespoons extra virgin olive oil, divided
- 2 tablespoons lemon juice, fresh
- 1 bulb fennel, sliced into wedges
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper, freshly ground
- 1.5 cups cooked farro, cooled
- 0.5 cup pomegranate arils
- 0.25 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- 0.5 cup cucumber, diced
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