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
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.