13 Ingredients
- 3 leeks, white and light-green parts only
- 1 tablespoon extra-virgin olive oil
- 3 carrots, peeled and cut into 1/4-inch-thick slices
- 1 small fennel bulb, trimmed and cut into wedges, fronds reserved for garnish
- 1 small fennel bulb, trimmed and cut into wedges, fronds reserved for garnish
- 2 celery stalks, cut crosswise into 1/4-inch slices
- 4 sprigs fresh flat-leaf parsley
- 4 sprigs fresh thyme
- One 14 1/2-ounce can fat-free vegetable stock
- 2 teaspoons coarse salt
- 1/2 teaspoon freshly ground pepper
- One 1-pound salmon fillet, skin removed, cut into 1-inch cubes
- 1 bunch (about 3 ounces) spinach, washed and cut into 1 1/2-inch-wide strips
Preparation
Instructions on Martha Stewart
Nutrition
228
11%
daily value
servings
Fat
20% 13Saturated
13% 3Trans
- 0Monounsaturated
- 5Polyunsaturated
- 3Carbs
4% 12Carbs (net)
- 9Fiber
10% 3Sugars
- 4Sugars, added
- 0Protein
34% 17Cholesterol
14% 42Sodium
24% 586Calcium
7% 73Magnesium
13% 53Potassium
17% 585Iron
12% 2Zinc
4% 1Phosphorus
32% 221Vitamin A
41% 369Vitamin C
31% 19Thiamin (B1)
15% 0Riboflavin (B2)
11% 0Niacin (B3)
36% 7Vitamin B6
34% 1Folate equivalent (total)
22% 88Folate (food)
- 88Folic acid
- 0Vitamin B12
41% 2Vitamin D
- 0Vitamin E
20% 4Vitamin K
138% 110
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