Dilled Salmon & Asparagus Soup

Dilled Salmon & Asparagus Soup

0 Reviews
From: Diabetic Living Magazine

This delicious salmon soup is a pleasing plethora of taste and texture. Roasted salmon and asparagus, delicious dill and fresh spinach form the base of the soup, and each bowl is served with a dollop of smooth sour cream, crunchy toasted rye croutons and cool, crisp cucumber pieces.

Ingredients 5 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 5 servings
Nutrition per serving may change if servings are adjusted.
  • 12 ounces fresh or frozen skinless salmon fillet
  • Nonstick cooking spray
  • 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
  • 1 medium onion, chopped ( ½ cup)
  • 1 tablespoon canola oil
  • 2 (14.5 ounce) cans reduced-sodium chicken broth
  • 2½ cups fat-free milk
  • ½ cup flour
  • ⅛ teaspoon salt
  • 1 tablespoon snipped fresh dillweed or 1 teaspoon dried dillweed
  • 2 cups coarsely chopped fresh spinach
  • 5 tablespoons light sour cream
  • 1 slice rye bread, toasted and cut into ½-inch pieces
  • ⅓ cup chopped cucumber
  • Fresh dill sprigs (optional)


  • Prep

  • Ready In

  1. Thaw salmon, if frozen. Rinse salmon and pat dry with paper towels. Preheat oven to 450°F. Line a 15x10x1-inch baking pan with foil. Coat foil with cooking spray. Place salmon on one side of the pan. Measure thickness of fish. Add asparagus to the other side of the pan, spreading to an even layer. Lightly coat asparagus with cooking spray. Roast asparagus and salmon in oven, uncovered, for 4 to 6 minutes per ½-inch thickness of salmon or until salmon flakes easily when tested with a fork and asparagus is just tender. Using two forks, flake salmon, removing and discarding any bones.
  2. In a 4-quart Dutch oven, cook onion in hot oil over medium heat about 5 minutes or until tender but not brown, stirring occasionally. Add broth. In a medium bowl whisk together milk, flour and salt until smooth. Add all at once to broth mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more.
  3. Add flaked salmon, asparagus pieces and the snipped or dried dill to the soup. Cook for 1 to 2 minutes or until heated through. Stir in spinach just before serving.
  4. To serve, ladle soup into shallow bowls. Top each serving with a spoonful of sour cream and sprinkle with rye bread cubes, chopped cucumber and, if desired, fresh dill sprigs.

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 318 calories; 14 g fat(3 g sat); 2 g fiber; 25 g carbohydrates; 24 g protein; 124 mcg folate; 44 mg cholesterol; 9 g sugars; 1,829 IU vitamin A; 11 mg vitamin C; 213 mg calcium; 2 mg iron; 603 mg sodium; 695 mg potassium
  • Nutrition Bonus: Vitamin A (37% daily value), Folate (31% dv), Calcium (21% dv)
  • Carbohydrate Servings:
  • Exchanges: 2½ medium-fat protein, 1 starch, 1 vegetable

Reviews 0