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
Ingredients
- 1½ 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.
from 999999999999 http://ift.tt/1YVJDBu
