Lunch
Salmon, Potato & Dill Chowder
Gluten-Free
High Protein
Nutrient-Dense
Omega-3 Rich
⏱ 35 min total
🍴 Serves 4
A lighter salmon chowder with tender potatoes, leeks, spinach and fresh dill in a creamy milk-based broth.
Salmon provides high-quality protein and long-chain omega-3 fatty acids. Potatoes, leeks and spinach contribute fibre and micronutrients, while milk creates a creamy broth without the need for heavy cream.
Ingredients
Servings
Quantities update as you change servings — treat scaled amounts as a guide, not an exact measure.
- 400 g skinless salmon fillet, cut into chunks
- 500 g baby potatoes, chopped
- 1 large leek, thoroughly washed and sliced
- 100 g baby spinach
- 1 tbsp olive oil
- 500 ml low-salt vegetable or fish stock
- 400 ml semi-skimmed milk
- 2 tbsp chopped fresh dill
- Juice of ½ lemon
- Black pepper, to taste
Method
- 1 Heat the olive oil in a large saucepan and gently cook the leek for 5–7 minutes until softened.
- 2 Add the potatoes and stock and bring to a simmer.
- 3 Cook for 12–15 minutes until the potatoes are almost tender.
- 4 Add the milk and salmon and simmer gently for another 5–7 minutes until the salmon is cooked through. Avoid allowing the soup to boil vigorously.
- 5 Stir through the spinach until wilted.
- 6 Add the dill and lemon juice, season with black pepper and serve warm.
For general information only. This recipe is for general information and is not a substitute for professional medical or dietary advice. Always talk to your GP, dietitian or healthcare team before making significant changes to your diet, especially if you are managing a gastrointestinal condition.