Instructions

1. Thinly slice the onion and garlic. Slice the pepper and roughly chop the carrot. Peel and chop the sweet potato.
2. Heat the oil in a casserole dish and gently sauté the onion, pepper, sweet potato and carrot. When they are tender add the garlic, stir for a minute then add the paprika. Stir for a few seconds and add the chopped tomatoes. Season to taste.
3. Bring to the boil, turn the heat down and gently simmer for 10 minutes under cover.
4. Add a drop of water if the sauce is too thick. Chop the herbs and stir in half of them. Add the green beans/peas if using. Bring back to the boil.
5. Lay the salmon on top of the stew, skin side down. Season with salt and pepper, then put the lid on. Cook for another 10 minutes or so until the salmon is just cooked through.
6. Serve with the remaining herbs scattered around.