2 tbsp extra virgin olive oil
3 red potato (medium, peeled, diced into 1/2 inch pieces)
1 stalk celery (chopped)
½ yellow onion (chopped)
10 oz salmon fillet (skinless, chopped coarsely)
2 tbsp fresh dill (chopped, plus more for garnish)
2 tsp thyme (fresh)
sea salt and black pepper (to taste)
1
1. Heat the oil in a pan over medium heat. Add the potatoes, celery, and onion to the pan.
Sauté for about one minute until they are coated with oil.
2. Cover the pan and cook for about five to seven minutes or until the potatoes are almost fork-tender. Stir halfway through.
3. Uncover the pan, increase the heat to medium-high, and add the salmon, dill, thyme, salt, and pepper.
4. Stir the mixture frequently for about five to eight minutes, allowing the potatoes to lightly brown and the salmon to cook through. Serve and enjoy!
Notes
2
Leftovers
Refrigerate in an airtight container for up to two days.
Serving Size
One serving equals approximately two cups.
More Flavour
Add capers, bell peppers, and/or goat cheese. Top with a fried egg.
Ingredients
2 tbsp extra virgin olive oil
3 red potato (medium, peeled, diced into 1/2 inch pieces)
1 stalk celery (chopped)
½ yellow onion (chopped)
10 oz salmon fillet (skinless, chopped coarsely)
2 tbsp fresh dill (chopped, plus more for garnish)
2 tsp thyme (fresh)
sea salt and black pepper (to taste)