Melt the butter in a Dutch oven over medium heat. Add the diced onions, celery, and carrots. Sweat for 6-8 minutes until softened and translucent, being careful not to brown them.

Stir in the tomato paste and sweet paprika, cooking for 2 minutes until fragrant. Sprinkle the flour over the vegetables and stir vigorously for 1 minute to create a blonde roux.

Slowly pour in the stock, scraping up any browned bits. Add the diced Yukon Gold potatoes. Bring to a gentle boil, then reduce heat to medium-low, cover, and simmer for 15 minutes until potatoes are tender.

Reduce heat to the lowest setting. Stir in 1.5 cups of heavy cream to create a pale orange broth. Gently fold in the salmon chunks. Poach for 5-7 minutes without boiling, until the salmon is perfectly opaque pink.

Ladle into bowls. Swirl the remaining heavy cream on top. Garnish generously with fresh green dill sprigs and a sprinkle of coarse black pepper. Serve immediately.