Roast salmon with pesto sauce and beetroot slaw
Roast salmon with pesto sauce & beetroot slaw
Baked salmon topped with pesto and sour cream sauce served with grated root vegetables makes a quick and wholesome midweek meal
- Serves 4
- Easy
Nutrition per serving
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Calories 507
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Carbohydrates 14
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Saturated Fat 7
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Sugar 12
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Protein 36
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Fat 32
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Fiber 8
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Salt 1.1
Ingredients
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1½ tbsp olive oil
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4 salmon fillets
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2 raw beetroot, about 250g, peeled and coarsely grated
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175g celeriac, peeled and coarsely grated
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2 carrots, about 175g, coarsely grated
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1 tbsp cider vinegar
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2 tbsp mixed seeds, toasted
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2 tbsp pesto
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4 tbsp soured cream
Method
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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.
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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.