Oven Baked Salmon Soup

Warm, creamy, and brimming with flavor, this Oven Baked Salmon Soup combines the comforting essence of a hearty chowder with the delicate taste of tender, oven-roasted salmon. Perfectly seasoned salmon fillets are baked to flaky perfection before being immersed in a velvety broth enriched with heavy cream, fresh dill, and aromatics like garlic and thyme. This soup features a medley of diced carrots, celery, and potatoes for added texture and wholesomeness, all simmered together in a savory chicken or vegetable stock. Quick to prepare and easy to customize, this soul-soothing dish is ideal for cozy weeknight dinners or as a show-stopping centerpiece for a casual gathering. Serve it with a slice of crusty bread for a complete and satisfying meal.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 400 grams salmon fillet (skinless)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoons black pepper, freshly ground
• 2 tablespoons butter
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 2 medium carrots, diced
• 2 stalks celery stalks, diced
• 300 grams potatoes, peeled and diced
• 1.5 liters chicken or vegetable broth
• 1 leaf bay leaf
• 0.5 teaspoons dried thyme
• 200 milliliters heavy cream
• 2 tablespoons fresh dill, chopped

Directions

Step 1

Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper.

Step 2

Place the salmon fillet on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and season with 0.5 teaspoon of salt and 0.25 teaspoon of freshly ground black pepper.

Step 3

Bake the salmon in the preheated oven for 12-15 minutes, or until it flakes easily with a fork. Once cooked, set it aside to cool slightly, then flake into bite-sized pieces.

Step 4

In a large pot or Dutch oven, heat 1 tablespoon of olive oil and 2 tablespoons of butter over medium heat.

Step 5

Add the diced onion and minced garlic, and sauté for 3-4 minutes until softened and fragrant.

Step 6

Stir in the diced carrots, celery, and potatoes. Cook for another 5 minutes, stirring occasionally.

Step 7

Pour in the chicken or vegetable broth, and add the bay leaf, dried thyme, and the remaining 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Bring the mixture to a boil.

Step 8

Reduce the heat to low, cover, and simmer for 15-20 minutes or until the potatoes are tender.

Step 9

Stir in the heavy cream and flaked salmon. Simmer gently for another 5 minutes, allowing the flavors to meld together.

Step 10

Remove the bay leaf, and stir in the chopped fresh dill just before serving.

Step 11

Ladle the soup into bowls and serve warm with crusty bread on the side.

Nutrition Facts

Serving size	2818.1 grams (2818.1g)

Amount per serving	% Daily Value*
Calories	2308

Total Fat 153.00g	196%
Saturated Fat 66.00g	330%
Polyunsaturated Fat 3.40g
Cholesterol 510mg	170%
Sodium 8358mg	363%
Total Carbohydrate 90.90g	33%
Dietary Fiber 12.50g	45%
Total Sugars 18.20g
Protein 119.10g	238%

Vitamin D 1485IU	7425%
Calcium 304mg	23%
Iron 7mg	37%
Potassium 3715mg	79%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.1%

Protein: 21.5%

Carbs: 16.4%