Recipes and Cooking Pacific Salmon Paella 5.0 (2) Add your rating & review Salmon, bacon, mushrooms, and asparagus pack this easy take on paella. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on December 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: Karla Conrad Total Time: 45 mins Servings: 6 Jump to Nutrition Facts Ingredients 1 ¼ pound fresh or frozen skinless salmon fillets, about 1 inch thick 4 slices applewood-smoked bacon 3 cup sliced fresh cremini or button mushrooms (8 ounces) 1 cup chopped onion (1 large) 2 cloves garlic, minced 2 ½ cup chicken broth 1 cup uncooked long grain white rice 2 teaspoon snipped fresh thyme or 1/2 teaspoon dried thyme, crushed ¼ teaspoon cracked black pepper 1 pound fresh asparagus, trimmed and cut into 1-inch pieces, or one 10-ounce package frozen cut asparagus, thawed ⅓ cup chopped roma tomato (1 medium) Directions Thaw fish, if frozen. Rinse fish and pat dry with paper towels; set aside. Cut fish into 1-inch pieces; set aside. In a large deep skillet or paella pan cook bacon over medium heat until crisp. Drain bacon on paper towels, reserving drippings in skillet. Crumble bacon; set aside. Add mushrooms, onion, and garlic to the reserved drippings in skillet. Cook about 5 minutes or until onion is tender. Stir in broth, rice, and thyme. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Sprinkle salmon with pepper; toss gently to coat. Place fish and asparagus on top of rice mixture. Simmer, covered, for 10 to 12 minutes or until salmon flakes easily when tested with a fork and asparagus is crisp-tender. Sprinkle with tomato and crumbled bacon. Rate it Print Nutrition Facts (per serving) 313 Calories 9g Fat 32g Carbs 26g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 313 % Daily Value * Total Fat 9g 12% Saturated Fat 2g 10% Cholesterol 60mg 20% Sodium 498mg 22% Total Carbohydrate 32g 12% Total Sugars 4g Protein 26g Vitamin C 7mg 35% Calcium 42mg 3% Iron 3.4mg 19% Potassium 855mg 18% Folate, total 127.6mcg Vitamin B-12 3.1mcg Vitamin B-6 1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.