Salmon and root vegetable traybake recipe | delicious. magazine

Name: Salmon and root vegetable traybake recipe | delicious. magazine
Ingredients: 300g celeriac, peeled and chopped into 1cm pieces; 3 carrots, chopped into 1cm pieces; 1 beetroot, peeled and chopped into 1cm pieces (use rubber gloves to prevent your hands staining); 3 tbsp sunflower oil, plus extra for drizzling; ½ bunch fresh coriander, roughly chopped; 1 green chilli, deseeded and chopped; 20g roasted peanuts; Finely grated zest and juice 1 lime, plus wedges to serve; 4 frozen sustainable salmon fillets (about 360g in total)

www.deliciousmagazine.co.uk

This spicy, zingy feast of salmon and root vegetables with a quick coriander pesto is satisfyingly light on the wallet.

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Ingredients

300g celeriac, peeled and chopped into 1cm pieces
3 carrots, chopped into 1cm pieces
1 beetroot, peeled and chopped into 1cm pieces (use rubber gloves to prevent your hands staining)
3 tbsp sunflower oil, plus extra for drizzling
½ bunch fresh coriander, roughly chopped
1 green chilli, deseeded and chopped
20g roasted peanuts
Finely grated zest and juice 1 lime, plus wedges to serve
4 frozen sustainable salmon fillets (about 360g in total)