Why You’ll Love This Recipe
This Salmon and Green Bean Soup is a comforting yet light meal that’s perfect for any season. The combination of healthy fats from the salmon, the crispness of green beans (or other vegetables), and the tanginess of the lemon herb sauce makes it both refreshing and satisfying. The optional purple sauerkraut adds an interesting layer of flavor for those who are adventurous in the kitchen. Whether you enjoy it as a hearty lunch or a light dinner, this soup is sure to delight.
Ingredients
For the Soup:
- 4 cups chicken or vegetable broth
- 12 ounces salmon
- 2–3 cups green beans (or other vegetables of choice)
- 1 cup purple sauerkraut (optional)
For the Lemon Herb Sauce:
- ½ cup olive oil
- ¼ cup lemon juice
- 1 clove garlic, minced
- Generous pinch of salt (to taste)
- Quick squeeze of honey or agave (to taste)
- ¼ cup chopped parsley (optional)
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Cook the Salmon: In a large pot, bring the chicken or vegetable broth to a gentle simmer. Add the salmon fillets and cook for about 8-10 minutes, or until the salmon is fully cooked and flakes easily with a fork. Remove the salmon from the broth, discard the skin (if desired), and break it into bite-sized pieces. Set aside.
- Prepare the Vegetables: In the same pot, add the green beans (or your choice of vegetables) to the simmering broth. Cook for 5-7 minutes, until the vegetables are tender yet still vibrant. If you’re adding sauerkraut, stir it in now and cook for another 2 minutes to heat it through.
- Make the Lemon Herb Sauce: While the soup is cooking, whisk together the olive oil, lemon juice, garlic, salt, and a squeeze of honey or agave in a small bowl. Taste and adjust the sweetness and salt as needed. If you like, stir in the chopped parsley for a fresh, herby finish.
- Assemble the Soup: Once the vegetables are tender and the sauerkraut is heated through, gently stir the salmon pieces back into the pot. Pour in the lemon herb sauce and stir to combine. Let the soup simmer for another 2-3 minutes to allow the flavors to meld.
- Serve: Ladle the soup into bowls and garnish with extra parsley, if desired. Serve immediately.
Servings and Timing
This recipe yields about 4 servings and takes approximately 25-30 minutes to prepare from start to finish.
Variations
- Other Vegetables: If you’re not a fan of green beans, you can substitute with zucchini, spinach, kale, or even cauliflower for a different texture and flavor.
- No Sauerkraut?: If you’re not into purple sauerkraut, you can omit it altogether, or try regular sauerkraut or pickled vegetables for a different tangy flavor.
- Add Extra Protein: Feel free to add other protein sources like shrimp, chicken, or tofu for an even heartier meal.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheating: To reheat, gently warm the soup on the stove over low heat, being careful not to overcook the salmon. You can also microwave it in a microwave-safe bowl for 1-2 minutes, stirring halfway through.
FAQs
1. Can I use canned salmon for this recipe?
Yes, you can use canned salmon in place of fresh. Just be sure to drain and flake it before adding to the soup.
2. Can I make this recipe ahead of time?
Yes, you can prepare the soup in advance and store it in the refrigerator for a day or two. The flavors will continue to develop, but be sure to add the lemon herb sauce just before serving for the best freshness.
3. What other herbs can I use in the lemon herb sauce?
You can experiment with different herbs like dill, thyme, or basil, depending on your preferences. Dill is a particularly great choice for pairing with salmon.
4. Can I make this soup without the sauerkraut?
Yes, you can omit the sauerkraut if you're not a fan of fermented flavors. You could also substitute with a small amount of pickled vegetables for a similar tangy kick.
5. How do I know when the salmon is cooked?
The salmon is done when it flakes easily with a fork. If you're unsure, you can also check the internal temperature with a meat thermometer—salmon is fully cooked at 145°F (63°C).
6. Can I use a different kind of broth?
Yes, you can use any type of broth you prefer—chicken, vegetable, or even fish stock would work well in this recipe.
7. Can I use frozen salmon instead of fresh?
Yes, you can use frozen salmon. Just make sure it’s fully thawed before adding it to the soup, and cook it until it flakes easily.
8. Can I add more vegetables to this soup?
Absolutely! Feel free to add extra vegetables like carrots, bell peppers, or spinach for more color and nutrition.
9. How do I make this recipe dairy-free?
This recipe is already dairy-free, so there’s no need for substitutions. Enjoy it as is for a light, dairy-free meal.
10. How can I thicken the soup?
If you prefer a thicker soup, you can blend part of the broth with the vegetables using an immersion blender, or add a small amount of cornstarch mixed with water to thicken it.
Conclusion
This Salmon and Green Bean Soup with Lemon Herb Sauce is a vibrant and nutritious dish that combines the richness of salmon with the freshness of vegetables and a tangy, aromatic sauce. It’s a quick and satisfying meal that’s perfect for a weeknight dinner or a light lunch. Whether you stick with the sauerkraut or leave it out, this recipe will bring a burst of flavor to your table every time. Enjoy the combination of flavors and textures in this comforting, healthy dish!
Baked Salmon with Lentils and Lemon Herb Sauce
- Total Time: 30 minutes
- Yield: 4 Servings
- Diet: Gluten Free
Description
This Salmon and Green Bean Soup with Lemon Herb Sauce is a light and flavorful dish featuring tender salmon, vibrant green beans, and a zesty lemon herb sauce. The refreshing broth, made with chicken or vegetable stock, enhances the ingredients' natural flavors, while the optional purple sauerkraut adds a unique tang. Perfect for a healthy and satisfying meal, this soup is ideal for lunch or dinner and can be easily customized to your taste.
Ingredients
For the Soup:
- 4 cups chicken or vegetable broth
- 12 oz salmon
- 2–3 cups green beans (or other vegetables of choice)
- 1 cup purple sauerkraut (optional)
For the Lemon Herb Sauce:
- ½ cup olive oil
- ¼ cup lemon juice
- 1 clove garlic, minced
- Generous pinch of salt (to taste)
- Quick squeeze of honey or agave (to taste)
- ¼ cup chopped parsley (optional)
Instructions
-
Cook the Salmon: Bring broth to a simmer in a large pot. Add salmon fillets and cook for 8-10 minutes until fully cooked and flaky. Remove salmon, discard skin if desired, and break into bite-sized pieces. Set aside.
-
Prepare the Vegetables: Add green beans (or chosen vegetables) to the broth and cook for 5-7 minutes until tender but still vibrant. Add sauerkraut (if using) and cook for an additional 2 minutes.
-
Make the Lemon Herb Sauce: Whisk olive oil, lemon juice, garlic, salt, and honey/agave in a small bowl. Adjust sweetness and salt to taste. Optionally stir in chopped parsley.
-
Assemble the Soup: Stir salmon pieces into the pot with vegetables. Pour in the lemon herb sauce and stir to combine. Simmer for 2-3 minutes to meld flavors.
-
Serve: Ladle into bowls and garnish with additional parsley, if desired. Serve immediately.
Notes
- Vegetable Variations: Swap green beans for zucchini, kale, or cauliflower for a different texture and flavor.
- Sauerkraut Alternatives: Omit sauerkraut or use regular sauerkraut or pickled vegetables for a tangy kick.
- Extra Protein: Add shrimp, chicken, or tofu for a heartier meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
