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