Heat the olive and butter over medium heat until melted, add the onions and celery and saute until slightly tender.
Add the crushed garlic to the onion and celery mixture. Saute on low-medium for 1 minute. (don't scorch)
Toss the carrots and potatoes into the mixture and saute for 2-3 minutes.
Pour the chicken broth in and cover. Cook on medium until the potatoes are fork tender.
Add the coconut milk and salmon. You can add more chicken broth, if needed. Mix well.
Add the dill weed and salt and pepper, if desired. (cracked pepper is nice in this dish)
Simmer for 10-15 minutes on low.
Ladle into serving bowls with a sprinkle of dill weed on top. Enjoy!
You can sub cream or milk, if desired.
You can use fresh dill weed, onion and celery.
If using onion powder and/or celery seeds. Saute the garlic first, adding the celery seed, potatoes and carrots next, etc. Add the onion powder at the same time you add the dill weed.