1. Heat 10ml olive oil in a large pot over medium heat. Add 100g sliced leeks and 75g diced celery. Cook for 5 minutes until softened. 2. Add 6g minced garlic and cook for 30 seconds until fragrant. 3. Add 200g diced potatoes and 500ml broth. Bring to a boil, then reduce heat and simmer for 10-12 minutes until potatoes are tender. 4. Add 250ml milk and bring to a gentle simmer. 5. Add 200g cubed salmon and simmer gently for 5 minutes until salmon is cooked through. 6. Stir in 60g Greek yogurt, 10g chopped dill, 5g lemon zest, and 10ml lemon juice. 7. Serve with 15g whole grain crackers on the side.