Keto Moroccan Salmon

In the heart of summer, under the golden embrace of the afternoon sun, the Anderson family gathered at their ancestral home, nestled in the lush countryside. This year was particularly special; it marked the 25th anniversary of their annual family reunion, a tradition that spanned generations, bringing together relatives from far and wide. Amidst the laughter of playing children and the joyful chatter of reuniting family members, preparations were underway for a feast that would honor their heritage and the ketogenic lifestyle that had recently taken the family by storm.

Matriarch Sophia Anderson, known for her culinary prowess and adventurous spirit in the kitchen, decided to surprise her family with a dish that was both a nod to their Moroccan ancestry and a testament to their new health-conscious path. The centerpiece of this year’s feast would be a Keto Moroccan Salmon, a dish bursting with the flavors of the Mediterranean, yet perfectly aligned with the principles of a keto diet.

The kitchen buzzed with activity as Sophia and her daughters laid out the ingredients on the ancient marble countertop, its surface bearing witness to countless family meals prepared with love. A large red pepper, vibrant and sweet, was set beside a handful of peeled garlic cloves, their pungent aroma promising to infuse the dish with depth. A single carrot, bright orange and crisp, would add a hint of sweetness, while the green jalapeño peppers, with their fiery heat, were ready to lend a spicy kick. The lemon, its zest and juice, would bring a refreshing acidity to balance the flavors, and fresh cilantro, chopped finely, awaited to sprinkle its herbaceous magic over the dish. A big, ripe tomato would serve as the heart of the sauce, its flesh ready to meld with the other ingredients in a symphony of taste.

For the salmon fillets, the pride of the feast, Sophia had chosen beautifully pink, succulent pieces, each weighing around 4 oz, perfect for individual servings. The seasonings were simple yet impactful – olive oil for richness, paprika for warmth and color, and a pinch each of black pepper and pink Himalayan salt to elevate the natural flavors of the dish.

As the family gathered around the sprawling outdoor table, set under a canopy of twinkling lights, Sophia unveiled the Keto Moroccan Salmon. The aroma of the spices mingled with the fresh, tangy scent of cilantro and lemon, captivating the senses and drawing a collective gasp of anticipation from the assembled relatives.

With each bite, the family was transported to the bustling markets of Morocco, tasting the rich tapestry of flavors that defined their ancestral land. The salmon, cooked to perfection, flaked effortlessly, its rich, fatty texture a perfect contrast to the spicy, tangy sauce that enveloped it. Conversations flowed, memories were shared, and laughter echoed into the night, as the Andersons celebrated not just their shared past, but a healthy, vibrant future, together as a family, united by love and the joy of a meal shared.

Harlan’s Kilstein’s Keto Moroccan Salmon

Course: Main Course
Cuisine: Mediterranean
Servings: 4
Calories: 556 kcal
When selecting salmon, the first thing you look for is the lines of fat in the salmon. The more lines of fat the better the salmon will taste. I’ve never been wrong using this guideline. Most salmon we see in our supermarkets is farm-raised. The fisheries have to add food color to make it look red to our eyes. Wild salmon has a different taste but it’s much better for you. It is higher in natural omegas. I try to get my salmon at Whole Foods. Most salmon we buy is chinook or king salmon. Coho or silver salmon is also a good choice. Once a year in June, Copper River Salmon may be available. Your eyes will pop out at the price but it’s not to be missed.


  • 1 Cup water
  • 1 red pepper - Large
  • 4 cloves Garlic peeled
  • 1 Carrot
  • 3 Green jalapeño peppers
  • 1 lemon
  • 2 Cups fresh cilantro chopped
  • 1 big tomato
  • 16 oz Salmon fillets Entree portion sized-typically 4 oz



  1. Use pot a minimum 4-6 inches in depth and 12 inches wide to allow juices to flow freely
  2. Cut red pepper in long strips
  3. Carrot peeled and cut in thin strips finger size
  4. Toss both in pan and sauté with a little olive oil and pink Himalayan salt
  5. Add garlic cloves and jalapeños thinly sliced
  6. Sauté
  7. Add to pan small cubes of tomato
  8. Sauté 5 minutes on medium flame
  9. Add the olive oil, paprika, black pepper , pink Himalayan salt and water
  10. Let boil for 3 minutes
  11. Place lemon slices all around
  12. Add in Salmon making sure the fish is halfway covered in liquid
  13. Add chopped cilantro sprinkled all over evenly on top of Salmon
  14. Cover and let cook 20 minutes on medium heat then lower for 5 minute
  15. Serve with steamed broccoli and watch people smile.

Recipe Notes

This is the best pan you will ever use. Works perfectly every time.   All Clad Pan

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