Citrus‑Herb Salmon & Farro Soup with Roasted Fennel and Lemon‑Avocado Cream

Ingredients

Contains fish, gluten. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment.

2. 2

   Toss sliced fennel and halved cherry tomatoes with 1 tbsp olive oil, 1/4 tsp salt and a few grinds of black pepper; spread in a single layer on the prepared sheet.

3. 3

   Roast the fennel and tomatoes until caramelized at the edges and fennel is tender, 20 minutes.

   20 min
4. 4

   While vegetables roast, bring 3 cups water to a boil in a small saucepan, add the rinsed farro, reduce to a simmer and cook until tender but chewy, 18–20 minutes; drain and set aside.

   20 min
5. 5

   Make the lemon‑avocado cream: in a blender combine avocado, 2 tbsp lemon juice, 3 tbsp olive oil, 1/4 cup water, 1/2 tsp salt and 1/4 tsp black pepper; blend until very smooth, adding more water 1 tbsp at a time if you want a thinner drizzle (2 minutes).

   2 min
6. 6

   Pat salmon portions dry and season both sides with 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp smoked paprika.

7. 7

   Heat a large Dutch oven or heavy soup pot over medium heat and add 1 tbsp olive oil. Add the chopped onion and cook, stirring occasionally, until soft and translucent, 6 minutes.

   6 min
8. 8

   Add the minced garlic and thyme; cook, stirring, until fragrant, about 30 seconds.

9. 9

   Pour in the 6 cups stock, add the bay leaf and bring to a gentle simmer.

10. 10

    Stir in the roasted fennel and tomatoes (reserve a few tomato halves for garnish), the cooked farro, smoked paprika and the drained cannellini beans; simmer gently to marry flavors, 10 minutes.

    10 min
11. 11

    While the soup simmers, heat a nonstick or cast‑iron skillet over medium‑high heat. Add the salmon and sear 2–3 minutes per side until just cooked through (internal temp ~125–130°F for moist salmon). Remove from heat and flake into large pieces.

    6 min
12. 12

    Stir the chopped kale into the simmering soup and cook until wilted, 2–3 minutes; taste and adjust seasoning with salt, pepper and a squeeze of lemon if desired.

    3 min
13. 13

    Divide the soup among four bowls, top each with a portion of seared salmon, a spoonful of lemon‑avocado cream, chopped parsley, reserved fennel fronds and lemon zest; finish with a drizzle of olive oil and red pepper flakes if using.

14. 14

    Toast the sourdough slices in a pan with 1 tbsp olive oil or in a toaster and serve alongside the bowls for scooping (optional).