Ingredients:

  • 2 tbsp unsalted butter or coconut oil
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, diced into small rounds
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 lb salmon fillet, skinless, cut into 1-inch cubes
  • 3 medium Yukon Gold potatoes, peeled and cubed
  • 1 cup frozen corn or fresh kernels
  • 4 cups seafood stock or vegetable broth
  • 1 can (400ml) full-fat coconut milk, unsweetened
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh dill, chopped
  • 1 tbsp fresh parsley, chopped
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Heat the butter or coconut oil over medium heat. Add the diced onion, carrots, and celery. Sauté for 5–7 minutes until the onions become translucent and the carrots soften slightly. Stir in the minced garlic and cook for 60 seconds until fragrant.
  2. Pour in the seafood stock and add the cubed potatoes. Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 10–12 minutes, or until the potatoes are fork-tender but still hold their shape.
  3. Stir in the coconut milk and corn, bringing the soup back to a very light simmer.
  4. Gently fold in the cubed salmon. Cook for 3–5 minutes without stirring aggressively to prevent the fish from breaking apart. The salmon is ready when it turns an opaque, pale pink.
  5. Remove from heat. Stir in the fresh lemon juice, chopped dill, chopped parsley, sea salt, and cracked black pepper before serving.