Salmon with vegie chips & basil pesto
serves 4| prep 20 mins | cooking 35 mins
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
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.
CALORIE BOOST PER 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