Keto Recipe for Moroccan-Spiced Salmon with Sautéed Kale

Yummy keto friendly moroccan-spiced salmon with sautéed kale.

Ingredients:

  • 1 teaspoon ground ginger
  • 1 teaspoon paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon cumin
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground turmeric
  • 4 (6-ounce) skin-on salmon fillets
  • 3 tablespoons olive oil, divided
  • 1 bunch kale, stems removed, roughly chopped
  • Salt and pepper
  • 2 to 3 garlic cloves, minced

Instructions:

  • Combine spices in a bowl and stir to combine.
  • Pat salmon dry with paper towels. Season with the spice mix.
  • Heat large, cast-iron skillet over medium-high heat until shimmering. 
  • Reduce heat to medium-low and add salmon skin side down. Press firmly with a fish spatula for 10 seconds.
  • Cook until skin releases easily from the pan, about 6 to 7 minutes. 
  • Using a spatula, flip salmon and cook on the other side for 1 minute.
  • Heat the second skillet with 1 tablespoon olive oil. 
  • When hot, add kale, season with salt and pepper, and cook until wilted. 
  • Add garlic and continue to sauté another minute or two.
  • Serve immediately.

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