2 tablespoons extra virgin olive oil
1 medium onion, sliced
1 cubanelle pepper, diced
2 garlic cloves, finely chopped
1 tablespoon tomato paste
10 cups chicken stock
1 teaspoon salt
1 pound sweet potato, cubed
1 pound salmon, skin removed and cut into 2 inch pieces
1-8 ounce bag fresh spinach
1 teaspoon red pepper flakes
Freshly grated parmesan cheese, optional
In a deep pot, heat olive oil. Add onions and sauté until translucent.
Then add cubanelle pepper and garlic. Saute for one additional minute. Add tomato paste and mix until well combined.
Next, pour chicken stock and bring to a boil. Then add salt, and sweet potato and simmer for about 20 minutes.
Add salmon and continue to simmer for 10 minutes.
Remove pot from heat and stir in fresh spinach and red pepper flakes.
Divide into bowls and top with freshly grated parmesan cheese.
Salmon is low in mercury in comparison to other fish and contains important protein and unsaturated fats.