Rye Free Salmon & Vegetable Stew

Total time45 min

Prep time15 min

Cook time30 min

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Ingredients

4 servings

1.5 lb salmon fillet, skin removed, cut into 1.5-inch chunks
2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, finely diced
3 cloves garlic, minced
1 red bell pepper, diced
2 medium zucchini, cut into ½-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
½ tsp ground turmeric
½ tsp smoked paprika
½ tsp salt, plus more to taste
¼ 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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