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Easy Salmon Soup

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A delightful salmon soup that is nutritious and perfect for chilly nights, featuring hearty vegetables and fragrant herbs.

Ingredients

Scale
  • 2 tbsp extra virgin olive oil
  • 4 green onions, chopped
  • 4 garlic cloves, minced
  • ½ green bell pepper, chopped
  • 1 oz fresh dill, chopped (divided)
  • 5 cups chicken broth or fish stock
  • 1 lb gold potatoes, thinly sliced into rounds
  • 1 carrot, thinly sliced into rounds
  • 1 tsp dried oregano
  • ¾ tsp ground coriander
  • ½ tsp ground cumin
  • Kosher salt and black pepper, to taste
  • 1 lb salmon fillet, skin removed, cut into large chunks
  • Zest and juice of 1 lemon
  • Remaining fresh dill for garnish

Instructions

  1. Heat the olive oil in a large pot over medium heat until it shimmers.
  2. Add chopped green onions, minced garlic, and chopped bell pepper; sauté for about 3 minutes until softened. Stir in half of the dill and infuse for another 30 seconds until fragrant.
  3. Pour in the broth and add sliced potatoes, carrots, oregano, coriander, cumin, salt, and pepper; stir and bring to a gentle boil.
  4. Reduce the heat to medium; simmer for 5 to 6 minutes, until the vegetables are just tender yet retain some bite.
  5. Lightly season the salmon chunks with salt and add them to the pot. Cook for 3 to 5 minutes until the fish is opaque and flakes easily with a fork.
  6. Remove from heat; stir in lemon zest, juice, and remaining dill. Taste and adjust seasoning as needed.
  7. Serve hot, ideally with crusty bread or crackers for dipping.

Notes

Consider adding a splash of heavy cream for extra creaminess or experimenting with other vegetables like zucchini or spinach for added nutrition.

Nutrition

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