Roast salmon with pesto sauce & beetroot slaw

Roast salmon with pesto sauce & beetroot slaw

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(3 ratings)

Prep: 15 mins Cook: 12 mins


Serves 4
Baked salmon topped with pesto and sour cream sauce served with grated root vegetables makes a quick and wholesome midweek meal

Nutrition and extra info

Nutrition: per serving

  • kcal507
  • fat32g
  • saturates7g
  • carbs14g
  • sugars12g
  • fibre8g
  • protein36g
  • salt1.1g


  • 1½ tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 salmon fillets
  • 2 raw beetroot, about 250g, peeled and coarsely grated



    A favourite in 1970s British salads (cooked and pickled in vinegar), beetroot is a root…

  • 175g celeriac, peeled and coarsely grated



    The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…

  • 2 carrots, about 175g, coarsely grated



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 tbsp cider vinegar
  • 2 tbsp mixed seeds, toasted
  • 2 tbsp pesto



    Pesto is a generic Italian name for any sauce made by pounding ingredients together.


  • 4 tbsp soured cream


  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.

  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.

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Comments, questions and tips

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30th Jan, 2016
This is so much nicer than it looks. The salad was really nice, and I am sure I will cook it again, not necessarily with the salmon.
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