Root Vegetable and Salmon Stew with Lemon
A comforting, nutrient-rich stew featuring salmon and hearty root vegetables, brightened by fresh lemon for easy digestion. This french-inspired soups (whole30) ready in about 35 minutes pairs cut into 1-inch pieces salmon fillet, divided avocado oil, medium, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz, cut into 1-inch pieces salmon fillet
- 2 tbsp, divided avocado oil
- 1 medium, diced onion
- 2 medium, peeled and diced carrots
- 2 medium, peeled and diced parsnips
- 2 cups, low-sodium chicken broth
- 1, zested and juiced lemon
- 2 sprigs fresh thyme
- to taste salt
- 1/4 tsp black pepper
Instructions
- Step 1: Heat 1 tbsp avocado oil in a large pot over medium heat.
- Step 2: Add diced onion and cook for 3 minutes until softened.
- Step 3: Add diced carrots and parsnips, stirring to coat with oil, then cook for 5 minutes.
- Step 4: Add chicken broth, lemon zest, and thyme sprigs. Bring to a simmer and cook for 10 minutes until vegetables are tender.
- Step 5: Add salmon pieces to pot and cook for 5-6 minutes until opaque and flaky.
- Step 6: Remove thyme sprigs, stir in lemon juice, and season with salt and black pepper to taste.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Root Vegetable and Salmon Stew with Lemon take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Root Vegetable and Salmon Stew with Lemon?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep divided avocado oil from drying out.
Can I substitute ingredients in Root Vegetable and Salmon Stew with Lemon?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Root Vegetable and Salmon Stew with Lemon for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Root Vegetable and Salmon Stew with Lemon whole30?
Yes — this recipe is tagged whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Very good for a 20-minute recipe. Would bump up the spice level though.
