From the April/May 2018 issue
Serves 4


  • 1 pound wild salmon
  • 2 TBSP extra-virgin olive oil, divided use
  • Sea salt and black pepper, to taste
  • 1 pound broccoli crowns, chopped
  • 2 large leeks (about 1/2 pound), white and light green parts thinly sliced
  • 2 medium celery stalks, diced
  • 3 garlic cloves, minced or finely grated
  • 1/2 tsp smoked paprika
  • 4 cups chicken broth
  • 1/2 – 1 cup canned coconut milk (full fat)
  • Chopped parsley, for garnish


  1. Preheat the oven to 375ºF.
  2. Line a large baking sheet

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