Roast Salmon with Pesto Sauce & Beetroot Slaw Recipe
Introduction
This roast salmon with pesto sauce and beetroot slaw is a vibrant, healthy meal that’s quick to prepare. The tender salmon pairs beautifully with the fresh, crunchy slaw and creamy pesto sauce for a deliciously balanced dish.
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
Instructions
- Step 1: Preheat the oven to 200°C (180°C fan) or gas mark 6. Line a baking tray with foil. Season the salmon fillets and place them on the tray, skin-side down. Drizzle the tops with a little olive oil.
- Step 2: Roast the salmon in the oven for 10-12 minutes, until cooked through and flaky.
- Step 3: Meanwhile, combine the grated beetroot, celeriac, and carrots in a large bowl. Add the cider vinegar, the remaining olive oil, toasted mixed seeds, and some seasoning. Toss well to mix.
- Step 4: In a small bowl, stir together the pesto and soured cream. Season to taste.
- Step 5: Serve each salmon fillet with a helping of beetroot slaw and a dollop of the pesto sauce.
Tips & Variations
- Use sunflower or pumpkin seeds if mixed seeds are unavailable for a similar crunch.
- Swap soured cream for Greek yogurt for a lighter sauce option.
- Add a squeeze of lemon juice over the salmon for extra brightness before serving.
Storage
Store any leftover salmon and slaw separately in airtight containers in the refrigerator for up to 2 days. Reheat the salmon gently in the oven or enjoy cold. The slaw is best served fresh but can be kept chilled and stirred before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen salmon fillets for this recipe?
Yes, frozen salmon fillets can be used. Thaw them completely before cooking to ensure even roasting.
Is it possible to make the pesto sauce from scratch?
Absolutely! Homemade pesto made with fresh basil, pine nuts, garlic, Parmesan, and olive oil works wonderfully in this recipe.
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Roast Salmon with Pesto Sauce & Beetroot Slaw Recipe
- Total Time: 27 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
A vibrant and healthy meal featuring perfectly roasted salmon fillets topped with a fresh and zesty beetroot slaw, complemented by a creamy pesto sauce. This recipe balances rich flavors and textures for a satisfying yet light dish ideal for a weeknight dinner.
Ingredients
Salmon and Roasting
- 1½ tbsp olive oil
- 4 salmon fillets
Beetroot Slaw
- 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
Pesto Sauce
- 2 tbsp pesto
- 4 tbsp soured cream
Instructions
- Preheat and prepare salmon: Heat your oven to 200°C (180°C fan)/gas mark 6 and line a baking tray with foil to ease cleanup. Season the salmon fillets on both sides, then place them skin-side down on the tray. Drizzle a little olive oil over the tops to keep them moist during cooking.
- Roast the salmon: Place the salmon in the oven and roast for 10-12 minutes, until the fish is cooked through and flakes easily with a fork.
- Prepare the beetroot slaw: While the salmon is roasting, combine the grated beetroot, celeriac, and carrots in a bowl. Add the cider vinegar, the remaining olive oil, toasted mixed seeds, and season with salt and pepper to taste. Mix well to combine all the fresh flavors and textures.
- Make the pesto sauce: In a small bowl, mix together the pesto and soured cream until smooth. Taste and season with salt and pepper as needed to balance the flavors.
- Serve: Plate the roasted salmon fillets and spoon the crunchy beetroot slaw alongside. Add a generous dollop of the pesto sauce on the side or on top as preferred. Enjoy a colorful and nutritious meal!
Notes
- For extra crunch, toast the mixed seeds briefly in a dry pan until aromatic before adding to the slaw.
- Adjust roasting time slightly based on the thickness of salmon fillets to avoid overcooking.
- Use homemade pesto or store-bought according to preference; fresh basil pesto adds a vibrant flavor contrast.
- Soured cream can be substituted with Greek yogurt for a lighter sauce.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Modern European
Keywords: roast salmon, pesto sauce, beetroot slaw, healthy dinner, baked salmon, easy salmon recipe
