• Set oven to roast at 425 degrees. (We use our toaster oven.)
• Put the carrots in a small roasting pan and toss with a little oil, just to coat. Salt. Roast till tender and starting to brown.
• Do the same with the onions. Or, you can sautee them in a frying pan.
• Stir garlic and sage into the onions near the end and roast or sautee about 2 minutes more.
• Broil the tomatoes till they start to brown a little.
• Roast the salmon at 350 till just barely done. (Time varies depending on whether it is frozen and thickness of salmon. Will take 15 to 30 minutes.)
• Put all the cooked vegetables in a pot with the chicken broth and bring to a boil. Then turn off heat if salmon is not yet done. (Or, you can sautee in a pan if you prefer.)
• When salmon is done, cut salmon into bite-sized pieces and add to pot.
• Add more broth if you want it brothier.
• Add more salt if needed.
• Bring back to a boil and boil a minute or two, till salmon is done to your taste.
• Serve with kale on the side to stir into individual soup bowls. (Soup keeps better leftover without kale in it.)

Variations you might try:

• Add roasted squash or parsnips or potatoes.
• Serve topped with fresh cilantro or parsley or basel.
• Cook the vegetables in the broth instead of roasting/sauteeing.