• 2 Ratings

Salmon, bacon, mushrooms, and asparagus pack this easy take on paella.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

Nutrition Facts

313 calories; 9 g total fat; 2 g saturated fat; 3 g polyunsaturated fat; 3 g monounsaturated fat; 60 mg cholesterol; 498 mg sodium. 855 mg potassium; 32 g carbohydrates; 2 g fiber; 4 g sugar; 26 g protein; 0 g trans fatty acid; 425 IU vitamin a; 7 mg vitamin c; 1 mg thiamin; 1 mg riboflavin; 12 mg niacin equivalents; 1 mg vitamin b6; 128 mcg folate; 3 mcg vitamin b12; 42 mg calcium; 3 mg iron;

Reviews

2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0