On a baking tray, begin by lightly brushing oil on your salmon. Then, add the Old bay seasoning and lemon juice. Bake in a 325 degree oven for 10 - 12 minutes. Remove from the oven and let cool. Once cool enough to handle, break into small pieces using your hands. Set aside.

In a big stock pot, melt the butter over medium high heat. Once melted, add in the flour. Cook until combined - about 2 minutes. Next, add in your mirepoix, carrots, onion and celery. Cook for 4 - 5 minutes so it begins to soften. Add in the old bay, lemon pepper and salt. Mix well and cook for 1 minute.

Now, add in your stock and coconut milk. Stir really well. The roux will absorb the liquid and the soup should have some body to it. Next, add in the potatoes and carrots and cook for 1o minutes or so allowing them to soften. Add in the parsley and lemon juice cooking for another minute. Finish by adding in the salmon. It only needs to be cooked for a minute or two to rewarm it.

Serve with some fresh crusty bread. Enjoy!