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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

  • Prep: 15 mins
    Cook: 12 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 507
  • Carbohydrates 14
  • Saturated Fat 7
  • Sugar 12
  • Protein 36
  • Fat 32
  • Fibre 8
  • Salt 1.1

Nutrition per serving

  • Calories 507
  • Carbohydrates 14
  • Saturated Fat 7
  • Sugar 12
  • Protein 36
  • Fat 32
  • Fibre 8
  • Salt 1.1

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

  1. 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.

  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.

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