Roast salmon with pesto sauce & beetroot slaw

• olive oil↗1 ½ tbsp tbsp
• salmon fillets↗4
• raw beetroot↗2

  about 250g, peeled and coarsely grated

• celeriac↗175g g

  peeled and coarsely grated

• carrots↗2

  about 175g, coarsely grated

• cider vinegar↗1 tbsp tbsp
• mixed seeds2 tbsp tbsp

  toasted

• pesto↗2 tbsp tbsp
• soured cream↗4 tbsp tbsp

Step-by-step instructions

1. 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. 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.