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🍽️ Crispy Oven Potato Chips with Salmon and Colorful Vegetables

514 kcal · 30 min · 4 servings

Ingredients

• 300 g thicker potatoes
• 1 tbsp chopped parsley
• Zucchini (1/3 green and yellow each)
• 1 red bell pepper
• 1 stalk celery
• 1 carrot
• 2 tbsp butter
• 4 pieces salmon fillet (approx. 200 g each)
• 3 tbsp oil
• salt
• pepper (from the mill)

Instructions

1. 1. Wash the potatoes under running water.
2. 2. Slice the potatoes into very thin rounds using a slicer.
3. 3. Toss the potato slices with one tablespoon of oil and the chopped parsley.
4. 4. Arrange the slices side by side on a lightly greased baking sheet.
5. 5. Preheat the oven to 180 degrees Celsius.
6. 6. Bake the potatoes in the oven for about 30 minutes.
7. 7. Season the finished potato chips lightly with salt.
8. 8. Wash the zucchini and slice it.
9. 9. Wash the bell pepper and remove the stem and seeds.
10. 10. Halve the bell pepper and scrape out the white pith.
11. 11. Cut the bell pepper into small pieces.
12. 12. Wash the celery and trim it.
13. 13. Cut the celery into pieces about one centimeter thick.
14. 14. Wash the carrot and peel it.
15. 15. Dice the carrot into small cubes.
16. 16. Melt the butter in a saucepan.
17. 17. Sauté the vegetables in the butter for six minutes.
18. 18. Season the vegetables with salt and pepper.
19. 19. Keep the vegetables warm until the salmon is ready.
20. 20. Season the salmon with salt and pepper.
21. 21. Lightly oil the grill.
22. 22. Grill the salmon for three to four minutes per side.
23. 23. Plate the salmon.
24. 24. Add the warm vegetables and the potato chips.
25. 25. Serve the dish immediately.

Nutrition per serving

• kcal: 514
• Protein: 35 g · Fett/Fat: 28 g · Carbs: 29 g