Salmon with Carrot Ginger Bisque

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings


  • 1/2 tablespoon olive oil
  • sea salt and freshly ground black pepper to taste
  • 1 tablespoon lemon juice
  • 4 medium salmon fillets
  • 1 tablespoon coconut oil
  • 1 large onion sliced
  • 1 cloves garlic minced
  • 4 large carrots chopped
  • 1 large parsnip chopped
  • 2 tablespoons grated fresh ginger
  • 1/2 cup full fat coconut milk
  • 4 cups low sodium chicken broth or use homemade


  • Preheat oven to 375 degrees.
  • Rub salmon fillets with olive oil, salt, pepper and lemon juice then place them in a large baking dish.
  • Bake for 15 minutes or until fish flakes easily when tested with a fork.
  • Melt the coconut oil in a large skillet over medium heat. Add next 5 ingredients (onion through gingerroot); cook and stir for 10 minutes or until tender.
  • Transfer mixture to a blender; process until smooth then return to the skillet. Gradually add the broth; cook and stir for 5 minutes or until hot.
  • Serve with salmon.


SERVING SUGGESTION: Arugula and Radish Salad – In a large bowl, toss together arugula and thinly sliced radishes. In a small bowl, whisk together some Dijon mustard, lemon juice, extra virgin olive oil, salt and pepper; drizzle mixture over salad and toss well.
NUTRITION: 434 Calories; 17g Fat (34.7% calories from fat); 47g Protein; 24g Carbohydrate; 6g Dietary Fiber; 88mg Cholesterol; 671mg Sodium.
Exchanges: 1/2 Grain (Starch); 6 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat.
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