This hearty, golden-hued stew is exactly the kind of deeply satisfying meal that makes eating clean feel like anything but a sacrifice. Chunks of tender salmon simmer in a rich broth of full-fat coconut milk, chicken bone broth, and no-salt-added tomatoes, layered with zucchini, red bell pepper, and baby spinach for a bowl that's as nourishing as it is beautiful. Cumin, turmeric, smoked paprika, and a splash of apple cider vinegar do the heavy lifting on flavor, so there's no need for anything processed or sugar-laden hiding in the background. Managing a candida-conscious diet often means scanning every label for sneaky additives, vinegars, or fermented ingredients that don't belong — here, every single component is straightforward and intentional. The apple cider vinegar is used in a small, controlled amount to brighten the broth without tipping the balance, and the whole recipe leans on whole vegetables, quality protein, and anti-inflammatory spices. It comes together in one pot with minimal fuss, and serves four generously, making it a smart option for meal prep or a weeknight dinner that doesn't feel like a compromise. Finish each bowl with fresh parsley and a squeeze of lemon for a little brightness that ties everything together.
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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.
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so it does not brown.
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