1.Peel and cube the potatoes, add about 8 cups of water and 1 1/2 Tbsp of salt, bring to a boil then lower heat to med/low and let it simmer until potatoes are fork soft.

2.Meanwhile, prepare the vegetables for sauteing. Preheat a skillet on med/low, add diced onion and saute until golden brown or transparent. Then add the carrots and saute for another minute or two. Lastly, add pressed garlic and a can of diced tomatoes. Mix well, saute for another minute and take off the heat.

**If you don't have canned diced tomatoes, you can also cut up fresh after removing the skins from them. (To easily remove skins, pour boiling water over the tomatoes and let it sit for a few minutes.)

3.When the potatoes are fork soft, add the sauteed vegetables and the heavy cream and bring the soup back to a boil before adding the salmon.

4.Prepare the salmon fillet by cutting into 1/2- 1 inch cubes. Once the soup comes to a boil, add the salmon pieces and Parmesan cheese and bring back to boil once more.

5.After the soup comes back to boiling point, turn off the heat and add your greens.

Mix well and Enjoy!