Pesto Salmon & Veggie Chips

Pesto salmon and veggie chips.

Why this is peri-perfect...
This deliciously simple dinner brings together everything your midlife body loves: anti-inflammatory omega-3 fats from salmon (a must for mood, memory, and metabolism), fibre-rich veggie chips to support gut and hormone health, and a zingy pesto that adds healthy fats and flavour without the bloat. At around 30g of protein per serve, this one helps preserve muscle, stabilise blood sugar, and leave you feeling full and satisfied. It’s the kind of meal that feels fancy but comes together fast - just the way we like it.

Ingredients: 4 serves

2 carrots, cut into thin “chips”

1 eggplant, sliced into thin strips

2 zucchini, sliced into thin chips

2 tsp olive oil

Salt, pepper

4 x 100g skinless, boneless salmon fillets

Lemon wedges, to serve

Quick Pesto (makes enough for 4 portions)

1 tbsp grated Parmesan

1 cup fresh basil leaves

2 tsp red wine vinegar

1 tbsp pine nuts (or sunflower seeds or almonds if preferred)

1 tbsp extra virgin olive oil

1 tbsp water

Salt + pepper, to taste

Instructions:

Preheat oven to 200°C (fan 180°C).

Toss the carrots, eggplant, zucchini, and capsicum in 2 tsp olive oil, season, and spread out on lined trays. Pop salmon fillets on top of veggies.

Roast for 25–30 minutes, until tender and golden.

Make the pesto:

Blitz basil, Parmesan, vinegar, pine nuts, olive oil, water, and seasoning in a small processor or with a stick blender.

Serve:

Plate salmon with a generous pile of veggie chips.

Top with 1 tbsp pesto per serve and a squeeze of lemon.

Per serve (approx): Calories: 300, Protein: 30g, Fat: 23g, Carbohydrates: 9.2g, Fibre: 3.5g