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
Scale
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
