Recipe: Hearty tomato salmon and greens soup 

I’m on my second whole30 ever – and for lunch today I had a few odds and ends in the fridge. I decided to throw it all together and it turned out delish! I snapped a pic and posted to my instastories and I never received so many DMs on how yummy it looked! So thought I’d share the recipe.

Hearty tomato salmon and greens soup 


  • A serving of my easy roasted tomato soup 
  • A serving of salmon
  • Dijon mustard or hot mustard
  • A handful of hearty greens (kale, broccoli stems, cabbage)
  • Salt and pepper
  • Hot sauce (optional)


  1. Heat up the oven to 350
  2. Glaze salmon with about 1 tbsp of the mustard (I used hot mustard, you can use dijon or none at all!)
  3. Bake the salmon for 15 minutes – until just cooked through
  4.  Flake the salmon and add it to the soup.
  5. Top with greens, salt and pepper to taste and optional hot sauce.

So this winter, I challenge you to turn blended soups into a hearty meal! It can revive leftovers and feel spring fresh even in the dead of winter.

You can really add anything to a soup – as I say, soup is the salad of winter! Get those veggies in year round folks!

Author: Jackie

Jackie is a certified holistic nutritionist (with the Alive Academy out of Richmond, B.C.) in her spare time. Full-time she works in an office (like many of you!) and is always looking for ways to make her busy life happy and healthy. She is a mom to 2 lovely daughters, and a wife to a picky-eater husband who always keeps her on her toes when she is creating healthy recipes.

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