Thinly slice the onion, thinly slice the garlic, cut the potatoes (peeled) into small bite-sized pieces that are ½ inch (1.25 cm) thick, pat dry the salmon fillets, season with sea salt & black pepper and cut each one in half to end up with 4 pieces of salmon

Heat a large fry pan with a medium-high heat and add in the olive oil

After 1 minute add in the pieces of salmon, all in a single layer, lightly sear for 1 minute per side, then remove from the pan, set aside and cover

Using the same pan with the same heat, add in the onion and garlic, mix with the olive oil, after 4 to 5 minutes and the onion is translucent, add in the potatoes, dried thyme and season generously with sea salt & black pepper, continue to mix together, after 3 minutes add in the white wine and saffron, mix together and then simmer until reduced in half, about 3 minutes, then add in the water, just enough to barely cover the ingredients, once it comes to a boil, place a lid on the pan and lower to a low-medium heat

Once the potatoes are cooked through, about 20 to 25 minutes, remove the lid, add in the frozen peas and salmon fillets back into the pan, place the lid and go for another 2 to 4 minutes or until the salmon is fully cooked through, then remove from the heat

Sprinkle with finely chopped fresh parsley, enjoy!