Preheat the oven to 350° F.

Place the salmon on a parchment or foil-lined baking sheet.  Brush with olive oil, then season generously with salt, pepper and smoked paprika.

Roast the salmon for 20 minutes until cooked through and flakes easily with a fork.

Meanwhile, heat 1 tablespoon of olive oil in a large soup pot or Dutch oven over medium-high heat.

To the pot, add the leeks, carrots, celery, fennel and garlic.  Cook over medium-high heat for 7-8 minutes until softened, stirring frequently.  Season with salt and pepper to taste.

Add the white wine to the pot and cook until reduced slightly, about 1-2 minutes.  Add the fresh thyme, sliced potatoes, broth, clam juice or fish sauce.  Bring to a boil, then reduce to a simmer and cook for 10 minutes, until the carrots and potatoes are cooked through and tender.

Flake the cooked salmon into large pieces with a fork and add it to the soup, leaving the skin behind as well as the grey/brown fat part of the salmon.  Add the cream or coconut milk and stir to incorporate. Heat the salmon through as well as the cream for 2 minutes.  Add the lemon juice and garnish with fresh dill and fennel fronds.