Asparagus slices add color, and the dill and lemon zest add fresh flavor to salmon that's packed with protein and heart-healthy omega-3 fatty acids.

Source: Midwest Living

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Recipe Summary

prep:
20 mins
cook:
20 mins
Servings:
8
Yield:
11 cups
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Ingredients

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Directions

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  • Rinse fresh salmon; pat dry. To poach fresh salmon, in a large skillet, bring water to boiling. Add salmon. Return to boiling; reduce heat. Simmer, covered, for 6 to 8 minutes or until the salmon flakes easily with a fork. Remove salmon from skillet, discarding poaching liquid. Flake salmon into 1/2-inch pieces; set aside.

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  • Meanwhile, in a 4-quart Dutch oven, combine vegetable broth, onions, potato, snipped fresh dill, lemon zest, salt and pepper. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes or until vegetables are tender, stirring occasionally.

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  • In a large screw-top jar, combine milk and cornstarch. Cover and shake well; stir into soup. Stir in asparagus. Cook and stir until slightly thickened and bubbly. Cook and stir for 2 minutes more. Gently stir in poached salmon or canned salmon; heat through. If you like, garnish with fresh dill sprigs and/or cracked pepper.

Nutrition Facts

185 calories; total fat 5g; saturated fat 2g; cholesterol 37mg; sodium 621mg; carbohydrates 20g; fiber 2g; protein 17g; vitamin a 680IU; vitamin c 22mg; calcium 111mg; iron 2mg.

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