NUTRITION

SERVINGS

INGREDIENTS

7 oz Wild-caught salmon

0.25 cup Yellow onion

0.25 cup Celery

0.25 cup Carrots

0.25 cup Yukon Gold potato

1.5 cup Low-sodium vegetable broth

2 tbsp Full-fat coconut milk

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh dill

PREPARATION

• 1

  Prepare the vegetables by finely dicing the onion, celery, carrots, and potato into uniform pieces.

• 2

  In a medium pot, heat the olive oil over medium heat and sauté the onion, celery, and carrots until the onion is translucent and fragrant.

• 3

  Add the diced potatoes and vegetable broth to the pot, bring to a gentle boil, then reduce heat and simmer for 10-12 minutes until potatoes are fork-tender.

• 4

  While the soup simmers, cut the salmon into 1-inch bite-sized cubes, ensuring all skin and bones are removed.

• 5

  Stir in the coconut milk, sea salt, and black pepper, then gently fold in the salmon cubes.

• 6

  Simmer for an additional 3-5 minutes until the salmon is opaque and just cooked through.

• 7

  Garnish with freshly chopped dill and serve immediately while hot.