Add pureed tomatoes, clam juice, parsley and dill to the Dutch oven. Bring to a simmer. Add salt, pepper and salmon. Gently stir to combine. Simmer until the salmon is fully cooked, about 5 minutes.
Meanwhile mix the flour and heavy cream in a small bowl. Whisk until the flour is well combined in the cream.
Slowly add cream to the soup, once the salmon is cooked. Simmer until soup has thickened slightly, about 5 minutes.
Serve hot.
Recipe by The Little Chef at http://littlechefblog.com/salmon-bisque/