ROAST SALMON WITH PESTO SAUCE & BEETROOT SLAW

Roast salmon with pesto sauce & beetroot slaw image

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

Provided by Emily Kydd

Categories Dinner, Fish Course, Main course, Supper

Time 27m

Number Of Ingredients 9

Previous Next

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

Steps:

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.
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.

Nutrition Facts : Calories 507 calories, Fat 32 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 12 grams sugar, Fiber 8 grams fiber, Protein 36 grams protein, Sodium 1.1 milligram of sodium