Salmon with walnut pesto and parsnip chips

Prep 0 h : 10 m
Cook 0 h : 20 m


  • 360g parsnips

    2 tbsp olive oil

    4x200g salmon fillets, skin on

    1 lemon, halved crossways

    2 cloves garlic, quartered

    100g roasted walnuts

    11/2 cups firmly packed fresh mint leaves

    11/2 cups firmly packed fresh parsley leaves

    4 tbsp lemon juice

    125ml olive oil, extra

    1 tbsp torn fresh flat-leaf parsley leaves

    2 cups firmly packed trimmed watercress


  • Heat a barbecue or grill or grill plate over medium-high heat.

    Using a mandolin, thinly slice parsnips lengthways.

    Combine parsnip with half the oil in a large bowl, season.

    Cook parsnip on barbecue, in batches, about 2 mins each side or until charred and tender.

    Brush salmon with remaining oil; season.

    Cook salmon and lemon halves, cut side down, on barbecue about 4 mins each side or until salmon is cooked as desired and lemons are lightly charred.

    Meanwhile, blend or process together garlic, walnuts, herbs and juice until finely chopped.

    While the motor is running drizzle extra oil in a thin stream; blend until mixture is combined.


    Serve salmon topped with walnut pesto and torn parsley; accompany with parsnip chips, watercress and charred lemon halves.