Try this low carb Salmon and Red Pepper Stew taken from Joe Wicks Cooking for Family and Friends Recipe Book

Preparation time: 12 mins

Cooking time: 1 hour


2 tbsp olive oil

1 red onion slied

1 yellow pepper finely sliced

1 red pepper finely sliced

1 courgette diced

1 bay leaf

3 sprigs of thyme

2 1/2 tbsp of tomato puree

1 tbsp of rice wine vinegar

6 x salmon fillets


Heat the olive oil in a lagr ovenproof dish over a medium heat. When it is hot add the onion, peppers and courgette. Fry, stirring regularly until the vegetables have softened.

Add the bay leaf, thyme and tomato puree and continue to fry, stirring constantly for minutes, until the puree has darkened in colour. Pour in the vinegar and let it bubble up and evaporate almost completely.

Pour in 500m of water and bring to a simmer. Cook the pepper on the hobtop for about 45 minutes or until the peppers are very soft. Add morewater of needed.

Preheat the oven to 180oC. When the peppers are soft, nestle the salmon fillets in the stew and season. Put the whole uncovered pan into the oven and bake for 12-15 minutes or until the salmon is just cooked through.

When cooked, sprinkle over chopped basil leaves and serve with a wedge of lemon if desired.