Mediterranean Salmon Soup

This easy and bright salmon soup uses simple ingredients and comes together in just over 20 minutes. Delicate, almost creamy chunks of salmon tucked in a flavor-packed broth with potatoes, carrots, and fresh dill. A splash of lemon juice brings it together.
Quick and easy. This salmon soup takes just over 20 minutes to finish.
Light and healthy. This is not a chowder or a heavy cream-based soup, this is a light, brothy soup that’s finished with a bright splash of lemon juice.
Uses simple ingredients. In addition to salmon, this recipe uses available produce like potatoes and carrots. The two vegetables are thinly sliced to cook very quickly. They provide heft to the soup without overwhelming it or taking it away from the salmon.
Packed with flavor. The perfect combination of aromatics like onions, garlic, and bell peppers + herbs (fresh dill and dry oregano) + warm spices (coriander and cumin). And the big finish is a generous splash of lemon juice. Word to the wise, do not skip the citrus, it marries everything together and brings the brightness this salmon soup needs.
easy salmon soup

Total Time: 22 minutes Yield: Serves 4
This easy and bright salmon soup uses simple ingredients and comes together in just over 20 minutes. Delicate, almost creamy chunks of salmon tucked in a flavor-packed broth with potatoes, carrots, and fresh dill. A splash of lemon juice brings it together.

INGREDIENTS

Extra virgin olive oil (I used Private Reserve Greek EVOO)
4 green onions, chopped
½ green bell pepper, chopped
4 garlic cloves, minced
1 oz fresh dill, divided, chopped
5 cups low-sodium chicken broth
1 lb gold potatoes, thinly sliced into rounds (best to use a mandolin slicer)
1 carrot, thinly sliced into rounds (best to use a mandolin slicer)
1 tsp dry oregano
¾ tsp ground coriander
½ tsp ground cumin
Kosher salt and black pepper
1 lb salmon fillet, no skin, cut into large chunks
Zest and juice of 1 lemon

INSTRUCTIONS
Heat 2 tbsp extra virgin olive oil in a large pot until shimmering but not smoking. Add green onions, bell pepper, and garlic and cook over medium heat, stirring frequently until fragrant (about 3 minutes or so). Add ½ of the fresh dill, and stir for 30 seconds more.
Now add broth, potatoes, and carrots. Add spices and season with kosher salt and black pepper. Bring to a rolling boil then lower heat to medium and cook for 5 to 6 minutes or until the potatoes and carrots are tender.
Season salmon with kosher salt and gently add it to the pot of simmering soup. Lower heat and cook for a few brief minutes until salmon is cooked through about 3 to 5 minutes or until salmon is cooked and flakes easily.
Stir in lemon zest, lemon juice, and remaining dill.
Transfer salmon soup to serving bowls. Serve with a side of your favorite crusty bread. Enjoy!

NOTES
Cook’s Tip: do not overcook salmon. Salmon is ready when the flesh turns opaque in color and flakes easily–meaning, if you take a fork to it, salmon should separate easily between the white lines. At that point, take it off the heat immediately. Do not wait too long to serve this salmon soup as salmon will continue to cook in the hot broth.
Leftovers storage: As with most fish and seafood recipes, leftovers can be stored in a tight-lid glass container in the fridge for up to 2 days. Warm through on stovetop.
Variations
If salmon is not available to you, you can try another fish such as cod.
You can replace fresh dill with ⅓ of the amount listed in dry dill. Or you can use a different fresh herb like parsley, cilantro, or basil.
Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Fish
Method: Stovetop
Cuisine: Mediterranean
Nutrition Facts
Serves 4
Amount Per Serving
Calories 338
% Daily Value*
Total Fat 10.7g 14%
Sodium 206.7mg 9%
Total Carbohydrate 30.2g 11%
Dietary Fiber 4.1g 15%
Sugars 3.9g
Protein 32.4g 65%
Vitamin A36%Vitamin C51%Calcium5%Iron14%Vitamin D124%Magnesium17%Potassium29%Zinc11%Phosphorus38%Thiamin (B1)19%Riboflavin (B2)21%Niacin (B3)93%Vitamin B671%Folic Acid (B9)9%Vitamin B12208%Vitamin E6%Vitamin K26%