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Thaw salmon, if frozen. Rinse salmon and pat dry with paper towels. Preheat oven to 450°F. Line a large rimmed baking sheet with foil. Coat foil with cooking spray. Place salmon on one side of the pan. Measure thickness of fish. Add asparagus to the other side of the pan, spreading to an even layer. Lightly coat asparagus with cooking spray. Roast asparagus and salmon, uncovered, for 4 to 6 minutes per 1/2-inch thickness of salmon or until salmon flakes easily when tested with a fork and asparagus is just tender. Using two forks, flake salmon, removing and discarding any bones.
Heat oil in a 4-quart Dutch oven over medium heat. Add onion; cook for about 5 minutes or until tender but not brown, stirring occasionally. Add broth. In a medium bowl, whisk together milk, flour and salt until smooth. Add all at once to broth mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more.
Add flaked salmon, asparagus pieces and dill to the soup. Cook for 1 to 2 minutes or until heated through. Stir in spinach just before serving.
To serve, ladle soup into shallow bowls. Top each serving with a spoonful of sour cream and sprinkle with rye croutons, chopped cucumber and, if desired, fresh dill sprigs.