In a food processor, blend the walnuts, two cubes crushed garlic, basil, parsley and olive oil until pesto forms.

Store in an airtight container in the fridge for up to a week or so. Great to use on meat, chicken or fish.

Preheat the oven to 400 degrees Fahrenheit.

Spray a pan with cooking spray and place the salmon fillets in the pan.

Pour one teaspoon of apple cider vinegar over each fillet. Pour generous amounts of chili lime spice and silan over the fish.

Bake for 25 minutes.

Coat a non-stick skillet with a little olive oil.

Add the package of cherry tomatoes, some salt, and a cube of crushed garlic.

Cook on a low flame for five to 10 minutes until the tomatoes start to open and blister.

Cook the pappardelle according to package directions and drain.

Toss with 1/4 cup pesto. Add the blistered cherry tomatoes to the pasta. Place the salmon on top. Enjoy!