Citrusy One-Pot Lemon Garlic Herb Salmon And Soup

Citrusy One-Pot Lemon Garlic Herb Salmon And Soup

Flaky salmon simmers atop a bright, garlicky vegetable broth for an easy one-pot meal.

Total 40 min Makes 4 servings Calories 320/serving

Dietary

Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Fish, Dairy

This one-pot dish layers tender salmon fillets over a light lemon-herb vegetable soup, letting the fish gently poach as the broth simmers. Fresh dill, garlic, and lemon zest keep the flavors clean and bright, making it a satisfying yet light dinner for weeknights or casual entertaining.

Ingredients

  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 4 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup diced Yukon gold potatoes
  • 1 lemon, zested and juiced
  • 1 pound salmon fillets, skin removed and cut into 4 pieces
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon fresh parsley, chopped
  • 1/2 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons unsalted butter

Method

  1. Heat the olive oil in a 6-quart saucepan over medium heat. Add the onion, carrots, and celery, and cook, stirring occasionally, until softened, about 5 minutes.

  2. Add the garlic and cook until fragrant, about 1 minute.

  3. Pour in the vegetable broth and add the diced potatoes. Bring to a boil, then reduce heat and simmer until the potatoes are just tender, about 12 minutes.

  4. Stir in the lemon zest, lemon juice, dried thyme, salt, and black pepper.

  5. Nestle the salmon pieces into the simmering soup, spooning some broth over the top. Cover and poach until the salmon is just cooked through and flakes easily, about 8 minutes.

  6. Remove from heat and stir in the butter, fresh dill, and parsley until the butter melts into the broth.

  7. Ladle the soup into bowls, dividing the salmon evenly, and serve immediately.

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    Citrusy One-Pot Lemon Garlic Herb Salmon And Soup

    This one-pot dish layers tender salmon fillets over a light lemon-herb vegetable soup, letting the fish gently poach as the broth simmers. Fresh dill, garlic, and lemon zest keep the flavors clean and bright, making it a satisfying yet light dinner for weeknights or casual entertaining.

    40 min 4 servings 320 cal

    Ingredients

    • 2 tablespoons olive oil
    • 1 yellow onion, diced
    • 2 carrots, peeled and sliced
    • 2 celery stalks, sliced
    • 4 cloves garlic, minced
    • 4 cups vegetable broth
    • 1 cup diced Yukon gold potatoes
    • 1 lemon, zested and juiced
    • 1 pound salmon fillets, skin removed and cut into 4 pieces
    • 2 tablespoons fresh dill, chopped
    • 1 tablespoon fresh parsley, chopped
    • 1/2 teaspoon dried thyme
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 2 tablespoons unsalted butter

    Method

    1. 1

      Heat the olive oil in a 6-quart saucepan over medium heat. Add the onion, carrots, and celery, and cook, stirring occasionally, until softened, about 5 minutes.

    2. 2

      Add the garlic and cook until fragrant, about 1 minute.

    3. 3

      Pour in the vegetable broth and add the diced potatoes. Bring to a boil, then reduce heat and simmer until the potatoes are just tender, about 12 minutes.

    4. 4

      Stir in the lemon zest, lemon juice, dried thyme, salt, and black pepper.

    5. 5

      Nestle the salmon pieces into the simmering soup, spooning some broth over the top. Cover and poach until the salmon is just cooked through and flakes easily, about 8 minutes.

    6. 6

      Remove from heat and stir in the butter, fresh dill, and parsley until the butter melts into the broth.

    7. 7

      Ladle the soup into bowls, dividing the salmon evenly, and serve immediately.