Jul 13 2026
Restaurants›The Fountain Room›Salmon Recipe

Salmon Recipe

Inspired by The Fountain Room
Time45m
Serves4

CHORIZO, BEANS, GNOCCHI, PARSNIP, ROMESCO

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

Seasoning and Oil

Method

Preparation

  1. 1

    Prepare the Parsnips

    Peel the parsnips and cut them into bite-sized pieces. Boil them in salted water for about 10-15 minutes or until tender. Drain and set aside.

  2. 2

    Cook the Chorizo

    Slice the chorizo sausage into rounds. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chorizo and cook until browned and crispy, about 5-7 minutes. Remove the chorizo from the skillet and set aside.

  3. 3

    Prepare the Beans and Gnocchi

    In the same skillet, add the canned white beans (drained and rinsed) and cook over medium heat for about 3-5 minutes until warmed through. Add the cooked chorizo back to the skillet. Meanwhile, cook the gnocchi according to package instructions and drain.

Cooking the Salmon

  1. 4

    Cook the Salmon

    Season the salmon fillets with salt, black pepper, and paprika. In the same skillet, add another tablespoon of olive oil. Place the salmon fillets skin-side down and cook for 4-5 minutes on each side or until cooked through and flaky.

Bringing it All Together

  1. 5

    Combine Ingredients

    Once the salmon is cooked, add the gnocchi and parsnips to the skillet with the chorizo and beans. Gently toss to combine and heat through for an additional 2 minutes.

  2. 6

    Serve

    Plate the salmon along with the gnocchi, beans, chorizo, and parsnips. Drizzle with romesco sauce before serving.

More from The Fountain Room