Description
Experience the ultimate comfort with this velvety, soul-warming seafood soup. Tender salmon fillets and hearty potatoes simmer in a rich, flavorful broth, accented by fresh dill and a bright touch of lemon. This elegant yet simple dish is the perfect wholesome weeknight dinner, providing restaurant-quality flavor in under 40 minutes. It is a nutritious, coastal-inspired classic that your entire family will love.
Ingredients
1 lb fresh salmon fillets, skin removed and cubed
4 slices turkey bacon, chopped
1 tbsp olive oil
1 medium yellow onion, finely diced
3 cloves garlic, minced
2 large russet potatoes, peeled and cubed
4 cups vegetable or fish stock
1 cup heavy cream
1/4 cup fresh dill, chopped
1 tbsp fresh lemon juice
Salt and black pepper to taste
Instructions
Heat olive oil in a large pot over medium heat.
Add the chopped turkey bacon and cook for 5 minutes until crispy.
Add the onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the cubed potatoes and pour in the stock.
Bring to a boil, then reduce heat and simmer for 10-12 minutes until potatoes are fork-tender.
Gently slide the salmon cubes into the liquid and cook for 3-4 minutes until opaque.
Reduce heat to low, stir in the heavy cream, fresh dill, and lemon juice.
Season with salt and pepper to taste and serve warm.
Notes
Store leftovers in an airtight container in the fridge for up to 2 days.
Reheat gently on the stovetop; avoid boiling the cream to prevent separation.
For a lighter variation, substitute the heavy cream with full-fat coconut milk.
- Prep Time: 15
- Cook Time: 20
- Category: Recipes
- Method: Stovetop
- Cuisine: Coastal
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 4g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 11g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 85mg