4small beetroots, cooked or 1/2 tin baby beetroots, quartered
Instructions
1. Preheat the oven to 200°C. Add the basil, rocket, nuts, water, salt with 2 Tbsp olive oil and ½ lemon juice in a food processor and combine.3. Lay the salmon fillets on a baking paper lined baking tray, skin side down, and drizzle with 1 Tbsp oliveoil. Spread an even layer of pesto across each fillet. Cook in the oven for approx 10 mins, until the salmonis cooked through and the pesto crust has started to crisp.4. Whilst the salmon is cooking, combine salad ingredients and drizzle with the remaining olive oil and lemon juice.5. Remove salmon from the oven, plate with some salad, and serve.