I try to serve salmon at least once a week — gotta get those omega-3’s! I love that it cooks quickly, and there are so many ways to top it, encrust it, or otherwise embellish it. I’ve found, though, that it’s not as satisfying as red meat. We usually find ourselves hungry a couple hours later.
When I started making bone broth several month ago, I found that it is super satisfying. My theory is that it sticks with you because it’s providing a lot of minerals, gelatin, and other good, healing things your body is craving. So my strategy now is to always serve a bone broth-based soup on the nights I serve salmon.
A few nights ago, I made my herb-crusted salmon along with cream of pumpkin soup, using homemade chicken bone broth. My husband said, “I like this soup. It’s comforting, kinda like coffee.” (He is sorely missing his coffee with cream and sugar in the morning!)
Cream of pumpkin soup is easy to make Whole30 compliant by making it dairy-free: just swap out the cream for full-fat coconut milk. This recipe from AllRecipes is the one I use (minus the croutons): Cream of Pumpkin Soup.
This dinner is easy enough for a weeknight (especially if you make the pumpkin soup the night before, up until adding the cream), but special enough for a Fall or Winter dinner party, I think.
This pairing will go in our regular Whole30 rotation! I’m working toward publishing a four-week meal plan. Hopefully coming soon!