Spanish salmon and potatoes

Thinly slice the onion and the garlic. Peel, wash and dry the potatoes and cut into half inch bite-sized pieces.

Pat the salmon filets dry, season with sea salt and black pepper and cut each filet into two pieces.

Heat a large fry pan over medium-high heat with the olive oil for about one minute.

Add the salmon in a single layer and sear one minute per side without cooking through, then remove to a dish and cover with foil.

In the same pan at the same heat add the sliced onion and garlic and stir continuously for four to five minutes until the onion is translucent.

Add the potatoes and the dry thyme, season with sea salt and black pepper, and stir for another two to three minutes to lightly fry the potatoes.

Add the white wine and the saffron, mix, and simmer about three minutes until the wine has reduced by half and the alcohol has cooked off.

Add cold water just to barely cover, mix, and bring to a boil.

Cover, lower to low-medium heat and simmer 20 to 25 minutes until the potatoes are just cooked through; test with a toothpick.

Spread the frozen peas evenly over the top, return the salmon to the pan, cover and cook a further two to four minutes.

Remove from the heat and garnish with fresh parsley.