Recipes and Cooking Creamy Keto Roasted Salmon Soup 4.0 (1) 1 Review This keto soup doesn't skimp on flavor. Heart-healthy salmon is the star of this creamy, Italian herb-seasoned soup. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on March 13, 2020 Print Rate It Share Share Tweet Pin Email Photo: Brie Passano Prep Time: 35 mins Roast Time: 15 mins Total Time: 50 mins Servings: 6 Yield: 7 1/2 cups soup + 6 cheese crisps Jump to Nutrition Facts Ingredients 1 1.5 pound fresh salmon fillet with skin ¾ teaspoon salt ½ teaspoon black pepper 4 teaspoon olive oil 6 tablespoon finely shredded Parmesan cheese ⅓ cup sliced shallots 4 cup chicken bone broth 1 cup heavy cream 2 teaspoon dried Italian seasoning, crushed 2 cup chopped kale 2 teaspoon lemon zest Directions Preheat oven to 425°F. Line a 15x10-inch baking pan with foil. Rinse salmon; pat dry. Place salmon, skin side down, in prepared pan. Sprinkle with 1/4 tsp. of the salt and 1/4 tsp. of the pepper; drizzle with 2 tsp. of the oil. Roast 15 to 18 minutes or just until fish flakes. Using a wide spatula, lift salmon away from skin. Flake salmon into 1-inch pieces. Meanwhile, for cheese crisps, line a baking sheet with parchment paper. Arrange cheese in six 1-Tbsp. mounds on prepared baking sheet. Bake 3 to 5 minutes or until golden; cool. In a 4- to 5-qt. Dutch oven heat remaining 2 tsp. oil over medium. Add shallots; cook and stir 3 minutes or until tender. Add broth, cream, Italian seasoning, and remaining 1/2 tsp. salt and 1/4 tsp. pepper. Bring to boiling; reduce heat. Simmer 10 minutes, stirring occasionally. Stir in kale; simmer 5 minutes or until wilted. Stir in salmon and lemon zest; heat through. Season to taste with additional salt and pepper. Top servings with cheese crisps. Rate it Print Nutrition Facts (per serving) 377 Calories 26g Fat 5g Carbs 32g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 377 % Daily Value * Total Fat 26g 33% Saturated Fat 12g 60% Cholesterol 108mg 36% Sodium 555mg 24% Total Carbohydrate 5g 2% Total Sugars 2g Protein 32g Vitamin C 17.8mg 89% Calcium 139mg 11% Iron 1.4mg 8% Potassium 703mg 15% Folate, total 50.7mcg Vitamin B-12 2.9mcg Vitamin B-6 0.9mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.