Anti Inflammatory Salmon & Vegetable Stew
Total time45 min
Prep time15 min
Cook time30 min
4.6(18)
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Learn more āIngredients
4 servings
- 1.5 lb salmon fillet, skin removed, cut into 1.5-inch chunks
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 2 medium zucchini, cut into Ā½-inch half-moons
- 1 can (14 oz) diced tomatoes, no salt added
- 1 can (13.5 oz) full-fat coconut milk
- 2 cups chicken bone broth
- 1 tbsp apple cider vinegar
- 1 tsp ground cumin
- Ā½ tsp ground turmeric
- Ā½ tsp smoked paprika
- Ā½ tsp salt, plus more to taste
- Ā¼ tsp black pepper
- 2 cups baby spinach, loosely packed
For serving
- 2 tbsp fresh parsley, chopped (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- 2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so it does not brown.
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