Quick & Easy Salmon Chowder

Ingredients

2 teaspoons olive oil

½ cup zucchini, diced

¼ cup fennel, diced

2 Tablespoons onion, diced

1 garlic clove, minced

¼ teaspoon dried thyme

4 ounce can wild caught boneless skinless salmon, rinsed and drained

½ cup chicken stock

½ cup coconut milk (from a can)

Salt and pepper to taste

Lemon wedge

Instructions

In a small saucepan, heat oil over medium high heat and sautee zucchini, fennel, onion until vegetables are tender, about 8 minutes. Add garlic and stir/cook 1 minute more.

Add salmon, stock, coconut milk and salt and pepper; stir and cover. Cook on low heat 10 minutes, then pour into serving bowl and squeeze lemon wedge over top. Serve immediately.