In a large saucepan, over medium heat add the olive oil.
Add the minced garlic, diced onion, sliced celery, fresh chopped dill, salt and pepper. Once the onions begin to sweat and brown, deglaze the pan with your Smart Chicken bone broth. Be sure to scrape up any extra bits from the bottom of the pan. These are loaded with flavor.
Next, you'll cook the mini potatoes according to the package. You can also boil some potatoes until tender as well. Once the potatoes are fork tender, slice them in halves and add them to the soup.
Next, add the coconut milk, fresh squeezed lime, and cornstarch slurry. Stir until well combined and simmer everything over low heat.
Next, you’ll prepare the salmon.
Debone the salmon and pat it dry with a paper towel.
In a small mixing bowl, combine the salt, pepper, paprika, oregano, and garlic powder. Stir well and season the flesh side of the fish with the spice blend.
In a separate skillet, over medium / high heat add the olive oil. Once the olive oil is hot, but not smoking add the seasoned salmon filet, flesh side down. Cook for 5-6 minutes to create a sear. Flip the fish and cook for an additional 5-6 minutes.
Remove the fish from the pan and place it on some paper towel skin side down. This will help absorb any excess oil.
Using a fork, begin to flake the salmon meat and add it to the soup making sure to leave out the skin. You can break it into large or small pieces, whatever you prefer.
Top with your preferred garnishes, I used, sliced jalapenos for some spice, fresh dill, lime wedges and scallions and it was incredible!
Serve and enjoy!