This keto salmon stew recipe is a hearty and different way to cook your salmon. It reheats up perfectly for meal prep and has a creamy taste.
Melt the butter in a pot over medium heat on the stove.
Add the onion and celery to the pot and saute until softened.
Mix in the garlic and saute another 30 seconds.
Whisk in the diced tomatoes, tomato paste, capers, dried basil, bay leaf and cream cheese. Saute until the cream cheese has melted completely.
Add in the vegetable or fish stock, and whisk to combine.
Bring the mixture to a low boil, add in the salmon and coconut milk. Stir to combine.
Season with salt and pepper to taste, and simmer for another 5-10 minutes.
Garnish with fresh chopped bell pepper and bacon crumbles before serving.
Calories: 415 Per Serving
Net Carbs: 4 Net Carb Per Serving