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Roast Salmon with Pesto Sauce and Beetroot Slaw
found in Mains - Fish

Serves:    4  
icon Vegetarian    icon Gluten Free

FIBRE
 
8g
27% RDA
CALORIES
 
507
25% RDA
CARBS.
 
14g
5% RDA
PROTEIN
 
36g
72% RDA
FAT
High
32g
46% RDA
SAT. FAT
High
7g
29% RDA
SALT
Medium
1.1g
28% RDA
SUGAR
Medium
12g
13% RDA

Prep: 15 minutes
Cook: 12 minutes

Difficulty:     
Easy

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

Ingredients  scales
  • 11⁄2 tbsp olive oil11⁄2 tbsp olive oil
  • 4 salmon fillets4 salmon fillets
  • 250g beetroot, peeled and coarsely grated250g beetroot, peeled and coarsely grated
  • 175g celeriac, peeled and coarsely grated175g celeriac, peeled and coarsely grated
  • 2 carrots, peeled and coarsely grated2 carrots, peeled and coarsely grated
  • 1 tbsp cider vinegar1 tbsp cider vinegar
  • 2 tbsp mixed seeds2 tbsp mixed seeds
  • 2 tbsp pesto2 tbsp pesto
  • 4 tbsp soured cream4 tbsp soured cream
Directions

1
Heat oven to 200°C / 180°C (fan oven) / 395°F / Gas Mark 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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