Smoky Salmon and Dill Vegetable Soup
A luxurious yet simple soup featuring perfectly seared salmon and tender vegetables in a fragrant broth, finished with fresh dill and a whisper of smoked paprika. A Week30-approved meal that feels indulgent without compromise. This seafood-inspired whole30 (whole30) ready in about 35 minutes pairs skin-on salmon fillets, avocado oil, large, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs, skin-on salmon fillets
- 2 tbsp avocado oil
- 1 large, diced onion
- 2, peeled and diced carrots
- 2 stalks, diced celery
- 3 cloves, minced garlic
- 4 cups fish stock
- 1 tsp smoked paprika
- 1/2 cup, chopped fresh dill
- 1 cup, chopped florets broccoli
- to taste salt
- to taste pepper
Instructions
- Step 1: Heat 2 tbsp avocado oil in a large pot over medium-high heat. Place 1.5 lbs salmon fillets skin-side down and cook for 4-5 minutes until skin is crispy and golden, then flip and cook 2 minutes more.
- Step 2: Remove salmon and set aside. Add 1 large diced onion, 2 diced carrots, and 2 diced celery stalks to the pot. Sauté for 5 minutes until vegetables soften and onion turns translucent.
- Step 3: Add 3 minced garlic cloves and 1 tsp smoked paprika, and cook for 1 minute until fragrant and garlic turns golden.
- Step 4: Pour in 4 cups fish stock and bring to a gentle simmer. Add 1 cup chopped broccoli florets and simmer for 8 minutes until broccoli is tender.
- Step 5: Flake cooked salmon and return to pot. Stir in 1/2 cup fresh dill, and season with salt and pepper to taste. Simmer 2 minutes until flavors meld and dill is fragrant.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Smoky Salmon and Dill Vegetable Soup take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Smoky Salmon and Dill Vegetable Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep skin-on salmon fillets from drying out.
Can I substitute ingredients in Smoky Salmon and Dill Vegetable Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Smoky Salmon and Dill Vegetable Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Smoky Salmon and Dill Vegetable Soup whole30?
Yes — this recipe is tagged whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
