Spicy Salmon and White Bean Stew
This hearty and spicy salmon and white bean stew is packed with flavors and protein, perfect for a quick and fulfilling meal.
10 min
Prep
10 min
Cook
4
Serves
450
Calories
Macros · per serving
35g protein
30g carbs
20g fat
Ingredients
For 4 servings
- 600 grams salmon fillet
- 2 tablespoons olive oil
- 1 onion
- 3 cloves garlic
- 1 red bell pepper
- 400 grams canned diced tomatoes
- 400 grams canned white beans
- 500 milliliters chicken broth
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- black pepper — to taste
- 2 tablespoons fresh parsley
Instructions
- 1
Chop the onion, mince the garlic, and dice the red bell pepper.
- 2
Heat olive oil in a large pot over medium heat. Add onion and red bell pepper, and sauté for 3-4 minutes until softened.
- 3
Add garlic, paprika, cayenne pepper, salt, and black pepper. Stir and cook for another minute.
- 4
Pour in the canned diced tomatoes and chicken broth. Bring to a simmer.
- 5
Add the salmon fillet, cover, and let it cook for 5 minutes.
- 6
Stir in the canned white beans and cook for an additional 3-4 minutes until the salmon is cooked through.
- 7
Break the salmon into chunks with a spoon.
- 8
Serve hot, garnished with fresh parsley.
Cook it this week.
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