| OWL Venice
Servings: 4 servings | Total Time: 30 minutes
A delicious soup made with fennel, celery, japanese sweet potatoes, ghee and beef bone broth
- 2x (6 oz) salmon filets
- 1 tbsp olive oil
- 1 lemon
- 2 Tbsp ghee
- 2 fennel bulbs (largely chopped)
- 2 cups celery (diced)
- 3 cups Japanese sweet potato (largely diced)
- 4 cups OWL beef broth
- Sea salt + pepper to taste
- Preheat the oven to 300℉ . Prepare your salmon by adding the filets to a baking sheet with parchment paper. Drizzle with olive oil, season with salt and pepper and top each salmon with a lemon slice. Bake for 25-30 minutes.
- While the salmon is cooking, make your soup by heating up a large pot. Add in your ghee and then the celery and fennel. Sauté for 5-6 minutes. Then add in the sweet potatoes and pour in your broth. Cook for 20-25 minutes until the sweet potatoes are tender.
- Add the soup into a blender and blend until smooth and creamy. Squeeze in some lemon juice and season with salt and pepper.
- Serve the soup with the slow-baked salmon on top, a drizzle of olive oil, fennel fronds and a squeeze of lemon.
Savor sustainability with every bite ✨
Use Seatopia’s mercury-safe and sustainably caught salmon that is a treat for your taste buds and the planet. We love making mindful choices for both our body and our oceans! Check out everything that Seatopia has to offer here.
Claire Sporck (aka Sporckly), is a food photographer and stylist here in Los Angeles with a love for beautiful, natural foods. She loves cooking and creating recipes with real ingredients that stand out, and has been creating "healthier" versions of recipes since she was a kid with her mom in the kitchen. She's a huge believer that the foods we eat affect our bodies and minds, which makes WHAT we eat so important!
In 2015 Claire graduated from UNLV with a degree in hospitality management. After completing her schooling, she quickly moved to Los Angeles where she began a job working in event production and catering. It was during her first two years in the city working events that she began Sporckly.
Four years later, she now works full-time as a chef, food photographer, stylist, and recipe blogger, pursuing her biggest passion: spreading healthy recipes and creating pretty food photos.