About
These pitta pockets are loaded with flaked salmon and a rich pesto dressing – perfect served hot or cold for lunch!
You can find the recipe for the pitta bread in our sides section.
Ingredients
- 3 tablespoon olive oil
- 1 clove garlic
- 1 4 oz salmon
- 1 cup baby spinach
- ½ tablespoon, grated parmesan cheese
- ½ cup, chopped basil, fresh
- ½ tablespoon, whole pieces pine nuts
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
- 2 servings (per pita) keto pitta bread
Instructions
- 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.
- 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.
- Once the salmon is cooked, flake the flesh into a small bowl and drizzle over the pesto. Mix well to combine.
- Stuff each pitta bread with half of the baby spinach and half of the pesto salmon to serve.
Nutrition Facts
- Servings: 2
- Calories: 427.3kcal/1453.1kJ (per serving)
- Fat: 70.1g (per serving)
- Carbs: 4.7g (per serving)
- Protein: 18.4g (per serving)
