Transform leftover salmon into a vibrant and nourishing soup, bursting with the earthy flavors of turnip greens and the bright zest of lemon. This quick and easy recipe is a celebration of simple ingredients, perfect for a light yet satisfying meal.

Follow The Directions

01

Step

10 mins

In a large pot, combine the water, celery, carrots, potatoes, onion, and ginger. Season generously with salt and pepper. Bring to a boil, then reduce heat to medium-low and simmer until carrots are tender, about 10 minutes.

02

Step

5 mins

Stir in the turnip greens and soy sauce. Cook until the greens wilt, about 5 minutes.

03

Step

10 mins

Add the spaghetti and cook until just beginning to soften, about 10 minutes.

04

Step

5 mins

Gently stir in the cooked salmon and lemon juice. Remove from heat and let the salmon steep in the soup until warmed through, about 5 minutes.

For a richer flavor, consider using vegetable or chicken broth instead of water.
Adjust the amount of soy sauce and lemon juice to your taste.
Garnish with shredded cucumber or fresh cilantro for a fresh and vibrant touch.

Agnes Cruickshank

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