Easy Salmon Soup

Ingredients

• Extra virgin olive oil
• 4 green onions, chopped
• 1⁄2 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
• 3⁄4 tsp ground coriander
• 1⁄2 tsp ground cumin
• Kosher salt & black pepper
• 1 lb salmon fillet, no skin, cut into large chunks
• Zest & juice of 1 lemon

Directions

1. Heat 2 tablespoon 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.
2. 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.
3. 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.
4. Stir in lemon zest, lemon juice and remaining dill.
5. Transfer salmon soup to serving bowls. Serve with a side of your favorite crusty bread. Enjoy

Notes

• No matter the cooking method you choose for your salmon, the one thing to remember is: do not over cook salmon. Salmon can easily go from raw to over-cooked quickly. Which means you have to keep an eye on it as it cooks.
• Salmon is ready when it's flesh turns opaque and flakes easily--meaning, if you take a fork to it, it will easily separate between the white lines.
• If salmon is not available to you, you can try another fish such as cod.
• You can replace fresh dill with 1⁄3 of the amount listed in dry dill. Or you can use a different fresh herb like parsley, cilantro, or basil.