Spanish Salmon and Spinach

What really elevates this dish is the saffron mayo aioli. Made with just mayonnaise, garlic, saffron, lemon juice and olive oil. I used a mortar & pestle to make the sauce, but you can also use a food processor or even a handheld blender.

TIPS & TRICKS to make this Recipe: When adding the spinach into the pan, make sure to add it in batches. That way it doesn´t overcrowd the pan. Just mix it, and within seconds it will easily wilt. This dish will hold for up to 3 days in the fridge in an air-tight container.

Spanish Salmon and Spinach

Watch Albert preparing this recipe:


  • 3 tbsp extra virgin olive oil 45 ml
  • 4 salmon fillets 4 oz / 125 grams each
  • 1 small onion (finely chopped)
  • 4 cloves garlilc (roughly chopped)
  • 1 tsp sweet smoked Spanish paprika 2.50 grams
  • 1/2 tsp ground cumin 1 gram
  • 2 tomatoes
  • 10 oz fresh spinach 300 grams
  • pinch sea salt
  • dash black pepper


  • 2 cloves garlic (roughly chopped)
  • 1/4 tsp saffron threads .17 grams
  • 1/2 cup low fat mayonnaise 120 grams
  • 1 tsp lemon juice 5 ml
  • 1 tbsp extra virgin olive oil 15 ml
  • pinch sea salt
  • dash black pepper


  1. Heat a large fry pan with a medium heat
  2. Meanwhile, pat the salmon fillets dry with paper towels, then drizzle them with a little extra virgin olive oil and rub all over, season with sea salt & black pepper
  3. Add the salmon fillets into the hot pan, all in a single layer, cook for 1 minute per side, then remove from the pan and set aside
  4. Using the same pan with the same heat, add in 2 tbsp (30 ml) extra virgin olive oil, immediately add in the onion and garlic, mix continuously, after 3 to 4 minutes and the onion is translucent, add in the paprika and cumin, quickly mix together, then add in the tomates finely grated, mix together and then simmer without mixing
  5. In the meantime, roughly chop the spinach
  6. Once the grated tomato has slightly thickened, about 4 minutes, add in the spinach and mix so it easily wilts, add in batches to not overcrowd the pan
  7. When all the spinach has been added and it´s lightly wilted, season with sea salt & black pepper, mix together, then add the salmon fillets back into the pan, all in a single layer, place a lid on the pan and simmer
  8. In the meantime make the aioli, add in 2 cloves garlic roughly chopped into a mortar, along with the saffron and a pinch of sea salt, using a pestle mash together until you form a paste-like texture, then add in the mayonnaise, lemon juice, olive oil and season with sea salt & black pepper, mix together until you get a creamy sauce
  9. Once the salmon fillets are fully cooked through, about 3 to 4 minutes, remove the pan from the heat, transfer into serving dishes and top off with the saffron mayo aioli, serve at once, enjoy!

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