Roast Salmon with Pesto Sauce and Beetroot Slaw
found in Mains - Fish
Vegetarian | Gluten Free |
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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
- 11⁄2 tbsp olive oil
- 4 salmon fillets
- 9oz beetroot, peeled and coarsely grated
- 61⁄2oz celeriac, peeled and coarsely grated
- 2 carrots, peeled and coarsely grated
- 1 tbsp cider vinegar
- 2 tbsp mixed seeds
- 2 tbsp pesto
- 4 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.