Salmon with Veggie Chips & Pesto

Serves approx. 4
Salmon with Veggie Chips & Pesto


  • 2 carrots, peeled, cut into chips
  • 1 eggplant, cut into chips
  • 2 zucchinis, cut into chips
  • 1 small red capsicum, deseeded, thickly sliced
  • Extra light olive oil spray
  • 1 tablespoon finely grated parmesan
  • 4 x 100g skinless, boneless salmon fillets
  • Basil Pesto:
  • 1 teaspoon finely grated parmesan
  • 1 cup fresh basil leaves
  • 2 teaspoons red wine vinegar
  • 1 tablespoon pine nuts



  1. Pre-heat oven to 220C fan forced. Line a large baking tray with baking paper.
  2. Place all 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 pesto. Place all ingredients into a food processor and blend until well combined and smooth. Add a little water to loosen and season to taste.
  5. Divide the veggie chips and salmon into 4 portions. Top with basil pesto.