Step 1

Sautee the onions, carrots (omit if strict keto), celery, and garlic in a heavy-bottomed pan over medium-high heat in the oil until translucent, about 4-6 minutes.

Step 2

Add the chicken stock and bring to a simmer. Simmer for about 10-12 minutes or until veggies are tender.

Step 3

Chunk the salmon and add it to the simmering pot.

Step 4

Add the cream and dill and season with salt and pepper. Add more to suit your taste.

Step 5

Serve with some of the chopped parsley on top.