Salmon with vegie chips and basil pesto
Enjoy a healthy and delicious meal with our Salmon with Veggie Chips and Basil Pesto recipe. Featuring tender salmon paired with crispy carrot, eggplant, zucchini, and red pepper veggie chips, all topped with a rich and flavorful basil pesto made from fresh basil, pine nuts, and parmesan cheese. Perfect for a nutritious and gourmet dinner!
- 28 Mar 2024
- Cook time 35 min
- Prep time 20 min
- 4 Servings
- 9 Ingredients
Salmon with vegetable chips and basil pesto is a nutritious and delicious meal that's perfect for any occasion. This recipe combines the rich flavors of salmon with the crunchiness of homemade vegetable chips and the fresh, aromatic taste of basil pesto. Not only is it packed with essential nutrients, but it's also quite simple to prepare. Follow these steps to create a delightful and healthy dinner that will impress your family and friends.
Ingredients:
Instructions:
- Preheat your oven to 400°F (200°C).
- Peel the carrots and cut them into thin slices or chips.
- Slice the eggplant into round chips about 1/4 inch thick.
- Slice the zucchinis similarly into round chips.
- Cut the red pepper into thin strips.
- Place all the sliced vegetables on a baking tray lined with parchment paper.
- Drizzle olive oil over the veggies and sprinkle salt and pepper to taste.
- Toss the veggies to coat them evenly.
- Spread them out in a single layer.
- Roast the veggies in the oven for about 20-25 minutes, turning halfway through, until they are tender and slightly crispy on the edges.
- In a food processor, combine the basil leaves, grated parmesan cheese, pine nuts, and vinegar.
- Pulse until the mixture is coarsely chopped.
- With the processor running, slowly add olive oil (around 1/4 cup) until the pesto reaches a smooth consistency.
- Season with salt and pepper to taste.
- While the veggies are roasting, prepare the salmon.
- Season the salmon fillet with salt and pepper.
- In a medium oven-safe skillet, heat a bit of olive oil over medium-high heat.
- Place the salmon skin-side down in the skillet and cook for about 3-4 minutes, until the skin is crispy.
- Flip the salmon and cook for another 2 minutes, then transfer the skillet to the oven.
- Bake the salmon in the oven with the veggies for an additional 5-7 minutes or until the salmon is cooked through and flakes easily with a fork.
- Once the salmon and veggie chips are done, plate the salmon fillet.
- Arrange the roasted veggie chips around the salmon.
- Drizzle the basil pesto over the salmon and veggies, or serve it on the side.
- Serve hot and enjoy your delicious "Salmon with Veggie Chips and Basil Pesto"!
Tips:
- Ensure to slice the vegetables thinly and evenly for uniform cooking and crispiness.
- Preheat your oven or air fryer to ensure the vegetable chips cook evenly and become crispy.
- For a smoother pesto, you can use a food processor or blender to mix the basil, pine nuts, parmesan cheese, and vinegar.
- Season the salmon with salt and pepper before cooking to enhance its natural flavors.
- You can substitute pine nuts with walnuts or almonds in the pesto if you prefer.
- Serve the dish immediately to enjoy the chips at their crispiest and the salmon at its most tender.
With this recipe, you'll have a wholesome and satisfying meal that's bursting with flavors and textures. The combination of crispy vegetable chips, tender salmon, and vibrant basil pesto makes for a delicious dish that everyone will love. Enjoy your homemade Salmon with Vegetable Chips and Basil Pesto, and don't hesitate to customize the recipe to suit your taste preferences. Happy cooking!
| Nutrition Facts | |
|---|---|
| Serving Size | 430 grams |
| Energy | |
| Calories 250kcal | 10% |
| Protein | |
| Protein 27g | 18% |
| Carbohydrates | |
| Carbohydrates 16g | 5% |
| Fiber 6g | 17% |
| Sugar 10g | 10% |
| Fat | |
| Fat 9g | 10% |
| Saturated 1.56g | 5% |
| Cholesterol 55mg | - |
| Vitamins | |
| Vitamin A 350ug | 38% |
| Choline 140mg | 25% |
| Vitamin B1 0.25mg | 21% |
| Vitamin B2 0.35mg | 27% |
| Vitamin B3 11mg | 70% |
| Vitamin B6 1.14mg | 67% |
| Vitamin B9 80ug | 21% |
| Vitamin B12 4.72ug | 197% |
| Vitamin C 54mg | 63% |
| Vitamin E 1.86mg | 12% |
| Vitamin K 24ug | 21% |
| Minerals | |
| Calcium, Ca 70mg | 6% |
| Copper, Cu 0.32mg | 0% |
| Iron, Fe 1.69mg | 15% |
| Magnesium, Mg 90mg | 22% |
| Phosphorus, P 430mg | 34% |
| Potassium, K 1230mg | 36% |
| Selenium, Se 36ug | 67% |
| Sodium, Na 150mg | 10% |
| Zinc, Zn 1.56mg | 14% |
| Water | |
| Water 380g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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