Salmon Pappardelle with Spinach and Watercress Pesto

Serve tender salmon fillets over low-carb pappardelle pasta tossed in a bright spinach and watercress pesto sauce for a tasty and keto-friendly meal.

Ingredients:

• 2 salmon fillets
• 2 cups spinach leaves
• 1 cup watercress
• 1/4 cup grated Parmesan cheese
• 1/4 cup pine nuts
• 2 cloves garlic
• 1/2 cup olive oil
• Salt and pepper to taste
• 4 oz keto-friendly pappardelle pasta

Instructions:

Warm the oven up to 190C 375F

Place salmon fillets in the oven and salt and pepper them

Bake for 12 to 15 minutes, or until they are fully cooked

Put spinach, watercress, Parmesan cheese, pine nuts, garlic, and olive oil in a food processor and blend them together

To make the pesto sauce, pulse the food until its smooth

Follow the directions on the package to cook the pappardelle pasta until it is al dente, then drain it

Mix the ready pesto sauce with the cooked pasta

Put pasta on each plate, and then put baked salmon fillets on top of each one

If you want, you can add more grated Parmesan cheese and pine nuts as a garnish

Serve right away