Salmon with vegie chips and basil pesto

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How to make Salmon with vegie chips and basil pesto

  • Yield : 4
  • Prep Time : 0:20
  • Cook Time : 0:35
  • Total Time : 0:55

Ingredients

  • 2 carrots, peeled, cut into thin chips
  • 1 eggplant, cut into chips
  • 2 zucchini, cut into chips
  • 1 small red capsicum, deseeded, thickly sliced
  • Extra-light olive oil cooking spray
  • 1 tablespoon finely grated parmesan
  • 4 x 100g skinless, boneless salmon fillets

Basil pesto

  • 1 tablespoon finely grated parmesan
  • 1 cup fresh basil leaves
  • 2 teaspoons red wine vinegar
  • 1 tablespoon pine nuts

Method

  • Step 1 Preheat oven to 220C/200C fan forced. Line a large baking tray with baking paper.
  • Step 2 Place all the vegetables in a bowl and spray lightly with oil. Add parmesan, season to taste and toss to coat well. Spread over the prepared tray. Bake for 25 minutes.
  • Step 3 Remove the tray from the oven and add the salmon. Season to taste. Return to the oven and bake for 10 minutes.
  • Step 4 Meanwhile, make the basil pesto. Place all the ingredients in a small food processor and blend until well combined and smooth. Add a little water to loosen, if needed. Season to taste.
  • Step 5 Divide the vegie chips and salmon among serving plates. Top with basil pesto. Serve.

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