2 tablespoons fresh parsley, chopped

Cut salmon into 1-inch chucks and set aside.

In a medium-sized saucepan, heat oil and sauté onion, potato and celery for about 5 minutes. Add water and continue to cook until potatoes are tender.

Blend in flour, pepper, dill, milk and salmon. Heat until soup thickens then reduce heat and simmer, stirring occasionally, until salmon flakes when tested with a fork.

Stir in cheese and parsley.