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Salmon with vegie chips and basil pesto
Salmon with vegie chips and basil pesto
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Succulent salmon pairs perfectly with crispy carrot, eggplant, and zucchini chips, topped with flavorful basil pesto. Low-carb and satisfying at only 299 calories per serving.
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
  • 40.00 ml finely grated parmesan
  • 4 x 100g skinless, boneless salmon fillets
  • 250.00 ml fresh basil leaves
  • 2 tsp red wine vinegar
  • 20.00 ml pine nuts
Instructions:
  • Preheat your oven to 220C/200C fan forced and prepare a large baking tray by lining it with baking paper.
  • Combine all the vegetables in a bowl and give a light spritz of oil. Add parmesan, season to taste, and toss thoroughly. Transfer the coated vegetables onto the tray and bake for 25 minutes.
  • Take out the tray from the oven, place the salmon on it, season to your liking, then bake for 10 minutes.
  • Prepare the basil pesto by combining all the ingredients in a small food processor. Blend until smooth, adding a splash of water if necessary to achieve desired consistency. Season with salt and pepper to taste.
  • Arrange the veggie chips and salmon on serving plates. Drizzle with basil pesto and enjoy!

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