Crushed potatoes
A laid-back alternative to mash, you don’t even need to peel the potatoes for this
Roast salmon with pesto sauce & beetroot slaw
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 ½ tbsp olive oil
- 4 salmon fillets
- 2 raw beetrootabout 250g, peeled and coarsely grated
- 175g celeriacpeeled and coarsely grated
- 2 carrotsabout 175g, coarsely grated
- 1 tbsp cider vinegar
- 2 tbsp mixed seedstoasted
- 2 tbsp pesto
- 4 tbsp soured cream
Nutrition: per serving
- kcal507
- fat32g
- saturates7g
- carbs14g
- sugars12g
- fibre8g
- protein36g
- salt1.1g
Method
step 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.
step 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.
