Name: Roast salmon with pesto sauce & beetroot slaw
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4
Cuisine: British
Ingredients: 1 ½ tbsp olive oil; 4 salmon fillets; 2 raw beetroot about 250g, peeled and coarsely grated; 175g celeriac peeled and coarsely grated; 2 carrots about 175g, coarsely grated; 1 tbsp cider vinegar; 2 tbsp mixed seeds toasted; 2 tbsp pesto; 4 tbsp soured cream

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Roast salmon with pesto sauce & beetroot slaw

Roast salmon with pesto sauce & beetroot slaw

Emily Kydd

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Serves 4

Easy

Prep: 15 mins

Cook: 12 mins

A star rating of 5 out of 5.6 ratingsRate

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Baked salmon topped with pesto and sour cream sauce served with grated root vegetables makes a quick and wholesome midweek meal

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Ingredients

Nutrition

Units:

MetricUS

1 ½ tbsp olive oil
4 salmon fillets
2 raw beetroot

about 250g, peeled and coarsely grated
175g celeriac

peeled and coarsely grated
2 carrots

about 175g, coarsely grated
1 tbsp cider vinegar
2 tbsp mixed seeds

toasted
2 tbsp pesto
4 tbsp soured cream

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Nutrition: per serving

kcal507
fat32g
saturates7g
carbs14g
sugars12g
fibre8g
protein36g
salt1.1g

Method

step 1

Heat oven to 200C/180C fan/gas 6 and line a baking tray with foil. Season the salmon fillets and put them on the tray, skin-side down. Drizzle the tops with a little oil and cook for 10-12 mins.
step 2

Meanwhile, in a bowl, combine the beetroot, celeriac, carrots, vinegar, remaining oil, the seeds and some seasoning. Spoon the pesto and soured cream into a small bowl, mix, then season. Serve the salmon fillets with the crunchy slaw and pesto sauce.

Recipe from Good Food magazine, December 2014

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A star rating of 5 out of 5.6 ratings

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