Roast salmon with pesto sauce & beetroot slaw

10-30 minutes 2 of 5-a-day 4 servings 600 kcal or less easy salmon everyday dinner fibre folate mains weeknight dinner winter

N/A

Source

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

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.