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Roast salmon with pesto sauce & beetroot slaw

Roast salmon with pesto sauce & beetroot slaw

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

Nutrition: per serving
NutrientUnit
kcal507
fat32g
saturates7g
carbs14g
sugars12g
fibre8g
protein36g
salt1.1g
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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

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 5.4 ratings
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