Ingredients
Vegetables and Herbs
- 4 green onions, chopped
- ½ green bell pepper, chopped
- 4 garlic cloves, minced
- 1 oz fresh dill, divided and chopped
- 1 lb gold potatoes, thinly sliced into rounds (preferably using a mandolin slicer)
- 1 carrot, thinly sliced into rounds (preferably using a mandolin slicer)
- Zest and juice of 1 lemon
Liquids and Broth
- 5 cups low-sodium chicken broth
- 2 tbsp extra virgin olive oil
Spices and Seasoning
- 1 tsp dry oregano
- ¾ tsp ground coriander
- ½ tsp ground cumin
- Kosher salt, to taste
- Black pepper, to taste
Protein
- 1 lb salmon fillet, no skin, cut into large chunks
Instructions
- Sauté Aromatics: Heat 2 tablespoons of extra virgin olive oil in a large pot over medium heat until shimmering but not smoking. Add the chopped green onions, green bell pepper, and minced garlic. Cook, stirring frequently, until fragrant, about 3 minutes. Add half of the chopped dill and stir for an additional 30 seconds to release its flavor.
- Add Broth and Vegetables: Pour in the 5 cups of low-sodium chicken broth, then add the thinly sliced potatoes and carrots. Sprinkle in the dry oregano, ground coriander, ground cumin, and season with kosher salt and black pepper to taste. Bring the mixture to a rolling boil.
- Simmer Vegetables: Reduce the heat to medium and let the soup cook for 5 to 6 minutes, or until the potatoes and carrots become tender but not mushy.
- Cook Salmon: Season the salmon chunks with kosher salt. Gently add them to the pot, lowering the heat to a gentle simmer. Cook for 3 to 5 minutes, until the salmon is cooked through and flakes easily with a fork.
- Finish Soup: Stir in the lemon zest, lemon juice, and the remaining chopped dill for a bright, fresh flavor boost.
- Serve: Ladle the salmon soup into serving bowls and accompany with your favorite crusty bread for dipping. Enjoy this warm, nourishing meal!
Notes
- Using a mandolin slicer for the potatoes and carrots ensures even, thin slices which cook more quickly and evenly.
- Low-sodium broth allows better control over the saltiness of the soup.
- You can substitute dill with fresh parsley or tarragon if desired, though dill is traditional and complements salmon well.
- For a dairy-free option, serve without bread or choose a gluten-free bread.
- Be careful not to overcook the salmon to keep it tender and moist.
- Prep Time: 7 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
