Preheat oven to 400°, line baking pan with foil or parhcment paper.
Sprinkle salmon with coarse Real Salt and Pepper; place on baking sheet. Bake at for 10-15 minutes until desired degree of doneness. Remove skin & flake fish into 1/2- 1 inch pieces; set aside.
Melt coconut oil in a large Dutch oven over medium heat.
Add onion, carrots and celery. Sauté 5 minutes or until tender.
Add minced garlic, sauté for 2 min.
Gently add chicken broth.
Cook over medium heat, stirring constantly, until bubbly.
Add sweet potatoes, reduce heat, and simmer 15 minutes or until potatoes are tender.
Stir in coconut milk. Cook 6 minutes or until heated.
Add salt, black pepper, cayenne pepper.
Add cooked salmon and crumbled bacon stirring gently to combine.
Add ½ of fresh dill
Spoon into individual bowls; top with dill.