Roast salmon with pesto sauce & beetroot slaw - Good Food Middle East
Baked salmon topped with pesto and sour cream sauce served with grated root vegetables makes a quick and wholesome midweek meal
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
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