Salmon and root vegetable traybake recipe

Name: Salmon and root vegetable traybake recipe
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.

View full recipe on www.deliciousmagazine.co.uk

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Cooking tools:

Baking sheet
Oven
Food processor
Chef's knife
Cutting board
Rubber gloves
Measuring spoon
Mixing bowl
Spoon
Microplane
Citrus press
Lime wedge serving plate
Serving platter
Pepper mill
Salt cellar
Oven mitt

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)