A light and nourishing salmon soup made with tender salmon chunks, fresh vegetables, aromatic dill, and a splash of lemon for brightness. Ready in just 25 minutes, this healthy recipe is perfect for family dinners or cozy gatherings.
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
Instructions
Heat olive oil in a large pot over medium heat. Add green onions, garlic, and bell pepper. Sauté until softened, about 3 minutes. Stir in half of the dill for 30 seconds.
Pour in the broth. Add potatoes, carrots, oregano, coriander, cumin, salt, and pepper. Stir well and bring to a boil. Reduce to medium heat and cook 5–6 minutes until vegetables are tender.
Season salmon chunks lightly with salt. Add to the simmering pot. Lower heat and cook 3–5 minutes until salmon turns opaque and flakes easily with a fork.
Remove from heat. Stir in lemon zest, lemon juice, and remaining dill. Taste and adjust seasoning as needed.
Serve hot with crusty bread or crackers.
Notes
Use fish stock instead of chicken broth for a richer flavor.
Add cream or coconut milk at the end for a creamy salmon soup variation.
Do not overcook salmon — remove as soon as it flakes easily.
Swap potatoes with cauliflower for a low-carb version.
Add leafy greens like spinach or kale for extra nutrition.
