Ingredients

Salmon & Veggie chips

1 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

Instructions

1. Preheat oven to 220C/200C fan forced. Line a large baking tray with baking paper.
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.
3. Remove the tray from the oven and add the salmon. Season to taste. Return to the oven and bake for 10 minutes.
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.