Salmon and White Bean Stew
A hearty and nutritious salmon and white bean stew packed with protein and flavor, perfect for a quick and satisfying meal.
5 min
Prep
15 min
Cook
4
Serves
480
Calories
Macros · per serving
36g protein
42g carbs
20g fat
Ingredients
For 4 servings
- 600 g salmon fillet
- 2 cans canned white beans
- 2 tbsp olive oil
- 1 onion
- 3 cloves garlic
- 2 carrot
- 2 stalks celery
- 4 cups chicken broth
- 150 g baby spinach
- 1 tbsp lemon juice
- 1 tsp dried thyme
- salt — to taste
- black pepper — to taste
Instructions
- 1
Dice the onion, chop the carrots and celery, and mince the garlic.
- 2
Heat olive oil in a large pot over medium heat.
- 3
Add the onion, garlic, carrot, and celery, cooking until softened, about 5 minutes.
- 4
Cut the salmon fillet into bite-sized pieces, season with salt and pepper, and add to the pot.
- 5
Stir in the drained and rinsed white beans.
- 6
Add chicken broth and bring to a simmer.
- 7
Stir in dried thyme and let the stew simmer for about 10 minutes.
- 8
Add baby spinach and lemon juice, stir until the spinach wilts.
- 9
Season with salt and pepper to taste before serving.
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