Home / Recipes / Gluten Free / Keto Pesto Salmon Pitta Pockets
Keto Pesto Salmon Pitta Pockets
⏱ Prep: 6 min🍳 Cook: 10 min✅ Ready: 16 min
422
Calories
2.4g
Net Carbs
18.2g
Protein
69.4g
Fat
⏱ Prep: 6 min🔥 Cook: 10 min⏰ Ready: 16 min
How to Make It
Step 1
Heat a tablespoon of olive oil in a frying pan over a medium heat. Add the salmon fillet, cooking until lightly golden all over and cooked through – about 8-10 minutes.
Step 2
Whilst the salmon is cooking you can prepare the pesto. Add the basil, pine nuts, garlic, Parmesan and remaining olive oil to a food processor and blend to combine. You can add more oil if you prefer a runnier consistency.
Step 3
Once the salmon is cooked, flake the flesh into a small bowl and drizzle over the pesto. Mix well to combine.
Step 4
Stuff each pitta bread with half of the baby spinach and half of the pesto salmon to serve.
Ingredients
- Olive Oil – 3 tablespoon
- Garlic – 1 clove
- Salmon – 1 x 4 oz
- Baby Spinach – 1 cup
- Parmesan Cheese – ½ tablespoon, grated
- Basil, Fresh – ½ cup, chopped
- Pine Nuts – ½ tablespoon, whole pieces
- Salt, Sea Salt – ¼ teaspoon
- Black Pepper – ⅛ teaspoon
- Keto Pitta Bread – 2 servings
