This salmon chowder contains good fats, vegetables, wild-caught salmon, and delightful spices that make it a quick and easy-to-make gourmet dish. Wild-caught salmon is one of the best sources of omega-3 fats, which are essential for heart health, cognitive function, and help reduce any inflammation in the body. Wild-caught salmon is also a great source of protein, B vitamins, vitamin D, and many other nourishing essential vitamins and minerals.

You can leave out the carrots for an Advanced Plan version.


  • 1 12-ounce wild caught, skinned salmon filet
  • 2 tbsp grass-fed butter
  • 1 tbsp coconut oil
  • ¾ cups chopped onion
  • 2 stalks organic celery, chopped
  • 2 carrots, chopped
  • 1 tsp garlic powder
  • ½ head organic cauliflower
  • 4 cups organic, free-range chicken broth
  • 1 cup filtered water
  • ½ tsp sea salt
  • 1 tsp ground black pepper
  • 1 tsp dried dill weed (or ¼ chopped fresh dill)
  • 1 tbsp dijon mustard


  1. Heat butter and coconut oil in a large saucepan.
  2. Add carrot, celery, and onion and cook until vegetables just begin to brown.
  3. Add broth, water, salmon, cauliflower, chives, garlic powder, and pepper.
  4. Cover and cook on simmer until salmon is just cooked through.
  5. Remove salmon to a cutting board and flake into pieces.
  6. Meanwhile, scoop out most of the cauliflower (you can leave some florets in the chowder) along with a bit of the broth.
  7. Transfer to a blender and blend until smooth.
  8. Return the mixture to the pot and add the dill and mustard.
  9. Mix well and serve.