Salmon Roasted Garlic and Vegetable Stew

Dive into a bowl of savory comfort with this Salmon Roasted Garlic and Vegetable Stew—an irresistible one-pot meal packed with hearty ingredients and bold flavors. Perfectly tender salmon fillets poach atop a medley of nutrient-rich vegetables like carrots, celery, potatoes, and zucchini, all simmered in a rich vegetable broth infused with roasted garlic, thyme, and a hint of lemon. The caramelized roasted garlic adds depth and sweetness, beautifully complementing the tangy bursts of canned tomatoes. Ready in just over an hour, this satisfying stew is not only nutritious but also incredibly easy to prepare. Serve it as a wholesome weeknight dinner or an enticing main course for guests—either way, it’s sure to impress with fresh parsley sprinkled on top for the perfect finish.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 500 g salmon fillet
• 1 whole garlic bulb
• 3 tbsp olive oil
• 1 large onion, diced
• 2 medium carrots, sliced
• 2 celery stalks, sliced
• 2 medium potato, cubed
• 1 medium zucchini, cubed
• 400 g canned diced tomatoes
• 1 L vegetable broth
• 3 fresh thyme sprigs
• 1 bay leaf
• 1 tsp salt
• 0.5 tsp black pepper
• 1 tbsp lemon juice
• 2 tbsp fresh parsley, chopped

Directions

Step 1

Preheat your oven to 200°C (400°F).

Step 2

Slice off the top of the garlic bulb to expose the cloves. Drizzle with 1 tablespoon of olive oil and wrap it in aluminum foil. Roast in the oven for 25-30 minutes or until soft and caramelized.

Step 3

While the garlic roasts, heat 2 tablespoons of olive oil in a large pot over medium heat.

Step 4

Add the diced onion to the pot and sauté for 3-4 minutes until softened.

Step 5

Stir in the sliced carrots, celery, and cubed potatoes. Cook for another 5 minutes, stirring occasionally.

Step 6

Add the canned diced tomatoes, vegetable broth, thyme sprigs, bay leaf, salt, and black pepper. Bring to a boil, then reduce the heat to a simmer.

Step 7

Cover the pot and let the stew simmer for 20 minutes, or until the potatoes and carrots are tender.

Step 8

Once the garlic is roasted and cool enough to handle, squeeze the cloves out of their skins and mash them with a fork into a paste. Stir the roasted garlic into the stew.

Step 9

Add the cubed zucchini and simmer for another 10 minutes.

Step 10

Gently place the salmon fillet on top of the stew and cover the pot. Let the salmon poach in the stew for 8-10 minutes, or until it flakes easily with a fork.

Step 11

Remove the thyme sprigs and bay leaf from the pot. Stir in the lemon juice and adjust seasoning with additional salt and pepper, if needed.

Step 12

Ladle the stew into bowls and garnish with fresh parsley before serving. Enjoy!

Nutrition Facts

Serving size	(3121.4g)

Amount per serving	% Daily Value*
Calories	2928.0

Total Fat 157.1g	0%
Saturated Fat 33.0g	0%
Polyunsaturated Fat 36.5g
Cholesterol 353mg	0%
Sodium 7026.6mg	0%
Total Carbohydrate 218.1g	0%
Dietary Fiber 39.5g	0%
Total Sugars 51.6g
Protein 169.4g	0%

Vitamin D 2740IU	0%
Calcium 769.0mg	0%
Iron 16.4mg	0%
Potassium 8640.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.7%

Protein: 22.9%

Carbs: 29.4%