Salmon with vegie chips & basil pesto

serves 4| prep 20 mins | cook­ing 35 mins - - COOK IT NOW! -

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 tbs finely grated parme­san 4 x 100g skin­less, bone­less salmon fil­lets

basil pesto

1 tbs finely grated parme­san 1 cup fresh basil leaves 2 tsp red wine vine­gar 1 tbs pine nuts

1 Pre­heat oven to 220°C/200°C 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. 5 Di­vide the vegie chips and salmon among serv­ing plates. Top with basil pesto. Serve.


ex­tra 3 tsp pine nuts = 50 Cals 3 tsp av­o­cado oil = 100 Cals 180g cooked sweet potato = 150 Cals ex­tra 100g skin­less, bone­less salmon fil­let = 200 Cals

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