Salmon w/ Arugula Pesto

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I’m a huge fan of pesto! It just packs so much flavor in such a little tiny package. And there are tons of different combinations that you can use to change up the flavor of it as well. Traditional pesto is made with pine nuts, basil, oil & Parmesan cheese, and so while this Arugula Pesto is pretty close to the original, I absolutely love the peppery punch that using the arugula in place of the basil gives it!

But don’t even limit yourself to only this simple variation! Go crazy and experiment with using different herbs, nuts or even different cheeses! In fact, I’ve got a few that you should try ASAP along with this Arugula Pesto! You can try out my Cilantro-Almond Pesto and my personal favorite that I make alllll the time, my Creamy Pistachio Pesto! But for now, let’s focus on this Arugula version, which is to dieeeee for!

I generally like having pesto over either seafood or chicken, since the flavors of the protein are nice & light and so it really showcases the flavor of the pesto! So I served this Arugula Pesto over some simple roasted salmon! It was delicious. And I accompanied the salmon with some roasted potatoes & sauteed kale to round it out and make it a full, satisfying meal. Hooray!

Funny back story…I’m actually pretty sure that I have a slight allergy to pine nuts, or maybe just my body doesn’t handle them very well. Every time that I have pine nuts in a dish, my tongue gets a little itchy afterwards. It’s obviously not unbearable since I still continue to eat them because I love the flavor so much, but it’s enough that I started to notice the pattern after having pine nuts a few separate times. Does that happen to anyone else or is it just me?!

Moving on, you already know I can’t wrap up this post without first giving you the 21 Day Fix/Portion Fix equivalents, right?! I measure out the pesto in an orange container and that’s what I count it as! As for the rest of this meal, the salmon is 1 red container, the potatoes are a yellow, the kale 2 green (I reaaaally love kale) and then 1 tsp for the oil that was used between the potatoes & kale! Overall, it’s a super balanced and healthy meal and I’m loving all the color and flavor on the plate!

<3 Kristina

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Arugula Pesto

A flavorful, peppery arugula based pesto that is great on top of salmon or chicken, or used as a spread on sandwiches or wraps.

Servings 4
Author Kristina


  • 2 cloves garlic, peeled & chopped
  • 1 cup packed arugula leaves
  • 1/4 cup toasted pine nuts
  • 1/4 cup shredded Parmesan cheese
  • 1/4 cup olive oil
  • sea salt to taste


  1. Combine all ingredients except salt in a food processor. Pulse until blended but still slightly chunky. Season with salt. Refrigerate until needed.

Recipe Notes

21 Day Fix/Portion Fix Count: Measure in 1 orange container, count as 1 orange container.

Toasted Pine Nuts: to toast pine nuts, heat a skillet over medium heat and add pine nuts. Toast, stirring frequently, until pine nuts become fragrant. Immediately remove from heat so they do not burn.

P.P.S. Need help getting started on your own health & fitness journey and motivation to keep going?! Click here to get more information on my 21 Day Fitness & Nutrition Challenge Groups!

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