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prep time
6 min
cook time
10 min
ready time
16 min
Keto Pesto Salmon Pitta Pockets
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.
Net Carbs
2.4 g
Fiber
2.1 g
Total Carbs
4.5 g
Protein
18.2 g
Fats
69.4 g
422 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
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
Recipe Steps
steps 4
16 min
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.
