Honeychick Homestead

Homestead, Health, and Happiness

Arugula Soup with Roasted Tomatoes and Salmon


IMG_5321Chilly, and rainy weather continues to make me crave soup! I’m so happy for the rain, and that this year it actually feels like fall 🙂

Searching for a new soup recipe to satisfy my craving, led me to this unique and tasty recipe at Vital Choice. It uses salmon, my favorite fish!

I really love the quality of fish, and other products at Vital Choice. I try to eat fish once a week, so I place a bulk order with them every six months.

Their Sockeye Salmon Nova Lox is amazing! And their canned Albacore Tuna is the best I’ve had. They use sustainable fishing practices, and regularly test their fish for contaminants and radiation.

I didn’t change much about this recipe except for reducing the serving size. I hope you enjoy this salmon soup recipe!

Serves 4  Prep time: 20 minutes Cook time: 30 minutes



This mezzaluna is one of my favorite kitchen tools, it makes mincing things quick and easy!

  • 1 cup grape or cherry tomatoes
  • 2 TBS extra virgin olive oil, divided
  • Sea salt and black pepper
  • 4 (6 oz) skinless wild salmon filets (about 1.25 lbs total)
  • 1 onion, minced
  • 2 cloves garlic, minced (or 1 tablespoon dried garlic)
  • 4 cups chicken or vegetable stock
  • 6 cups of arugula, chopped (if you can’t find arugula, use spinach)
  • 1 tsp fresh lemon juice
  • 1/2 tsp sea salt
  • 1/2 tsp cayenne pepper or paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp fennel seed
  • 1/4 cup crumbled feta cheese
  • 1/4 cup minced fresh flat-leaf parsley


Heat oven to 425 F

Line a baking sheet with parchment paper. On the baking sheet, stir together tomatoes, 1 tablespoon of the olive oil, salt and black pepper to taste. Roast in the oven for 10 minutes.

Season salmon with salt and black pepper to taste. Add to baking sheet with the tomatoes and roast until fillets are opaque and flake easily with a fork, about 10 minutes.

Meanwhile, in a large pot, heat the remaining 1 Tbsp of oil over medium heat. Add onion and sauté until soft, about 6 minutes. Add garlic and sauté for 1 minute. Add stock, sea salt, cayenne, oregano, and fennel seed and bring to a simmer.

Add arugula and simmer, stirring occasionally until wilted, about 2 minutes. Stir in lemon juice. Taste and adjust seasoning, if needed.

Arrange the whole salmon filets bowls. Top with soup. Garnish with roasted tomatoes, feta, and parsley.


4 thoughts on “Arugula Soup with Roasted Tomatoes and Salmon

  1. Hi Jennifer,

    I also did stem cell in Frankfurt with Phil, I did in June> I always read your blog with special interest and passed it along to many other “Lymies”.

    I also love your recipes…..I am not good with technology though, that’s why e-mail the old fashioned way!!!

    Much love,


  2. This looks really fresh and delicious.

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