Hearty Salmon and Vegetable Stew
A satisfying and protein-packed salmon and vegetable stew that's both hearty and healthy.
15 min
Prep
30 min
Cook
4
Serves
450
Calories
Macros · per serving
35g protein
35g carbs
18g fat
Ingredients
For 4 servings
- 600 g salmon fillet
- 2 potato
- 3 carrot
- 1 onion
- 2 celery stalk
- 3 clove garlic
- 2 tbsp olive oil
- 1 liter chicken broth
- 400 g canned diced tomatoes
- 200 g frozen green peas
- 1 tsp dried thyme
- 1 tsp dried oregano
- salt — to taste
- black pepper — to taste
Instructions
- 1
Dice the salmon fillet into bite-sized pieces, ensuring all bones are removed.
- 2
Peel and cube the potatoes and carrots. Dice the onion and celery. Mince the garlic.
- 3
In a large pot, heat olive oil over medium heat. Add onion, garlic, and celery; sauté until softened, about 5 minutes.
- 4
Add the diced potatoes and carrots to the pot, and stir for 2 minutes.
- 5
Pour in chicken broth and canned diced tomatoes with their juice. Bring to a boil, then reduce to a simmer.
- 6
Add the thyme, oregano, salt, and black pepper. Let simmer for 10 minutes.
- 7
Add salmon pieces and frozen green peas into the pot. Cook for an additional 8-10 minutes, or until the salmon is cooked through and vegetables are tender.
- 8
Adjust seasoning if necessary and serve hot.
Cook it this week.
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