Salmon Stew with Rutabaga, Leeks, and Dill

This post contains affiliate links. Click here to see what that means!

In order to provide the free resources here on the Autoimmune Wellness website and social media channels, we may accept a commission or other support for our endorsement, recommendation, or link to a product or service in this post.

That being said, we only promote authors, products, and services that we use ourselves and wholeheartedly stand by. To learn more about how we earn money here on Autoimmune Wellness, head on over to our Promotional Policy.


Salmon can be delightful in soups and stews, but a little tricky to work with. The best method I’ve discovered is not to let the fish cook in boiling liquid; instead, if you stir it in gently just after the heat has been turned off, it cooks beautifully in just a minute or two.

I’ve been making this recipe either with leeks or onions, which are both tasty. You can also sub the rutabaga for parsnips or turnips if those are easier for you to get. For flexibility, this recipe also comes with Instant Pot instructions if you’d like to make it that way.

4.5 from 2 reviews
Salmon Stew with Rutabaga, Leeks, and Dill
Cook time
Total time
Serves: 6 servings
  • 1 tablespoon solid cooking fat
  • 2 large leeks, ends trimmed and whites chopped into ½-inch rounds
  • 3 cloves garlic, minced
  • 3 cups bone broth (2 cups for the Instant Pot version)
  • 2 cups water
  • 2 large rutabaga, chopped into ¾-inch pieces (about 6 cups)
  • 4 large carrots, chopped into ¾-inch pieces (about 4 cups)
  • 4 ribs celery, chopped (about 2 cups)
  • 3 tablespoons minced fresh dill
  • 1 teaspoon sea salt
  • 1 ½ pounds salmon, skinned, deboned, and cut into 1-inch chunks
  • ½ lemon, juiced
  2. Place the fat in the bottom of a soup pot on medium heat. When the fat has melted and the pan is hot, add the leeks and cook, stirring, for about 5 minutes or until just starting to brown. Add the garlic and cook for another 30 seconds, until fragrant.
  3. Add the broth and water to the pot, along with the rutabaga, carrots, celery, dill, and sea salt. Cover and bring to a boil; immediately turn down to a bare simmer and cook for 30 minutes, or until vegetables are fork-tender. Turn off the heat.
  4. Gently stir in the salmon. Wait a minute or two until the pieces of salmon have turned a opaque pink and flake when probed gently; now add the lemon.
  5. Salt to taste; serve warm.
  7. Follow step 1 as written above using the Saute function on your Instant Pot.
  8. Add 2 cups of broth, the water, rutabaga, carrots, celery, dill, and sea salt to the pot. Close and lock the lid and cook on Manual - High Pressure for 7 minutes.
  9. When the alarm goes off, use the quick-release method to release the pressure. Gently stir in the salmon. Wait a minute or two until the pieces of salmon have turned a opaque pink and flake when probed gently; now add the lemon.
  10. Salt to taste; serve warm.


About Mickey Trescott

Mickey Trescott is a co-founder here at Autoimmune Wellness and a co-teacher of AIP Certified Coach. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She has a Master's degree in Human Nutrition and Functional Nutrition, and is the author of three best-selling books--The Autoimmune Paleo Cookbook, The Autoimmune Wellness Handbook, and The Nutrient-Dense Kitchen. You can watch her AIP cooking demos by following her on Instagram.


  • Annette Isaksen says

    Great recipe with unlikely root veggies

    • Mickey Trescott says

      Yep! They are tasty, if under-appreciated!

  • […] Salmon Stew with Rutabaga, Leeks, and Dill from Autoimmune Wellness *Mickey uses her Instant Pot for this nutrient-dense stew! […]

  • Billy says

    Thank you for this, definitely looks like a great recipe!

  • […] Mom Shrimp Bok Choy and Turmeric Soup @ Bon Aippetit Creamy Cod and Shrimp Chowder @ Meatified Salmon Stew with Rutabaga, Leeks, and Dill @ Autoimmune Wellness Tom Ka Soup @ Adventures in Partaking Hearty Salmon Chowder @ Healing Family […]

  • Melissa says

    How long do you think this will last in the fridge to have as leftovers? It’s delicious 😊

    • Mickey Trescott says

      Melissa, due to the salmon, I would only leave it a day or two and reheat gently (low heat and stirring) as not to overcook the salmon.

Leave a Comment

Rate this recipe: