| 8 | 30 | 266 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 15 min | 4 |
| 2 tsp | Olive Oil, Extra Virgin (or coconut oil) |
| 2 small | Red onion (diced) |
| 1 medium pepper(s) | Red bell pepper (thinly sliced) |
| 1 dash | Salt and pepper (to taste) |
| 454 gm | New potatoes (1" cubes) |
| 1 1/2 cup | Vegetable stock/broth, low sodium |
| 2 tbsp, leaves | Tarragon, fresh |
| 454 gm | Atlantic salmon, wild (skinless; 4 oz fillets) |
In a large skillet, heat oil over medium-high. Add onions and season with salt and pepper. Cook until onions are golden brown, 4 minutes, turning once. Add potatoes, broth, and 8 tarragon leaves, and bring to a boil. Reduce to a simmer and cover. Cook until potatoes are just tender when pierced with a knife, about 15 minutes. Season each fillet with salt and pepper. Place fish on top of potatoes. Cover and cook until opaque throughout, about 8 minutes.
| Meat | 1.3 |
| Vegetables | 2.1 |
