Cut the salmon fillets into a big bite sized 3 inch pieces. Place in a big bowl and well seasoned with salt and pepper. Then set aside.
In a medium dutch oven, heat the oil on medium high heat. Place the onion in the dutch oven and stir fry for 2 to 3 minutes. Add the garlic and continue to cool for 1 minute.
Stir in the carrots and potatoes in a dutch oven, season with salt and pepper and cook for 5 to 8 minutes. Then add 2 tbsp of fresh dill and cook for an additional 1 minute.
Add the tomatoes, water and saffron threads, season with salt and pepper. Cover and bring to a boil. Then turn down the heat to medium, simmer until the potatoes and carrots are softened for about 25 to 30 minutes or cooked through.
Uncover, stir the mixture and adjust the seasoning if needed and stir in the remaining fresh dill. Next, add the seasoned salmon fillets and partially submerge in the sauce leaving space between the pieces. Pour a small amount of sauce over each fillet.
Cover and bring to a boil, then turn the heat to medium and cook for 5 minutes or until the salmon is cooked.
Serve with rice or noodles or just eat as is to make it a lower carbs meal. Enjoy!