Finely chop the onion, roughly chop the garlic, finely chop the carrot (peeled), finely chop the green bell pepper and pat the salmon fillets dry with paper towels, then season them with sea salt & black pepper and cut each one into two pieces, for a total of four pieces of salmon

Heat a large fry pan with a medium-high heat

After a couple of minutes add in the olive oil and the pieces of salmon, all in a single layer, cook for 1 minute per side, then remove from the pan and set aside

Lower the heat to a medium heat, add in the chopped vegetables, mix continuously, after 3 to 4 minutes and they´re lightly sauteed, add in the paprika and saffron, quickly mix together, then add in the tomatoes finely grated and season with sea salt & black pepper, mix together and then simmer

After 3 minutes and the grated tomato has slightly thickened, add in the canned white beans (drained & rinsed), the vegetable broth and the bay leaf, raise to a high heat

Once it comes to a boil, place a lid on the pan and lower to a low-medium heat

After simmering for 10 minutes remove the lid, add the salmon fillets back into the pan, once again all in a single layer, place the lid back on the pan and simmer for another 2 to 3 minutes or until the salmon is fully cooked, then remove from the heat

Serve directly out of the pan or transfer into serving dishes, sprinkled with finely chopped parsley, enjoy!