1 tbsp olive oil

3 red pepper, deseeded and sliced

400g baby potatoes, unpeeled and halved

2 tsp smoked paprika

1 tbsp garlic infused oil

2 tsp dried thyme

400g can chopped tomatoes

4 salmon fillets

1 tbsp chopped parsley, to serve (optional)


Heat the oil in a large pan and add the peppers and potatoes.

Cook, stirring regularly for 5-8 mins until golden. Then add the paprika, garlic infused oil, thyme and tomatoes.

Bring to the boil, stir and cover, then turn down heat and simmer for 12 mins.

Add a splash of water if the sauce becomes too thick. Season the stew and lay the salmon on top, skin side down.

Place the lid back on and simmer for another 8 mins until the salmon is cooked through. Scatter with parsley, if you like, and serve.

Recipe adapted from: Good Food

Recipes We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe - Basque-style salmon stew
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How to make garlic  infused oil - click here
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