Rating: 5 stars
2 Ratings
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  • 2 Ratings

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

Source: Better Homes and Gardens


Credit: Karla Conrad

Recipe Summary

45 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

313 calories; fat 9g; cholesterol 60mg; saturated fat 2g; carbohydrates 32g; mono fat 3g; poly fat 3g; insoluble fiber 2g; sugars 4g; protein 26g; vitamin a 424.8IU; vitamin c 7mg; thiamin 0.5mg; riboflavin 0.6mg; niacin equivalents 11.5mg; vitamin b6 1mg; folate 127.6mcg; vitamin b12 3.1mcg; sodium 498mg; potassium 855mg; calcium 42mg; iron 3.4mg.