1kg butternut pumpkin, chopped
1 tbsp extra virgin olive oil, plus extra to brush
2 garlic cloves, chopped
1 tbsp chopped rosemary leaves
4 x 180g skinless salmon fillets, pin-boned
4 slices prosciutto
1 bunch flat-leaf parsley, leaves picked
25g whole almonds, lightly toasted
1 garlic clove, chopped
1/2 cup (125ml) extra virgin olive oil
This is a great weeknight dinner option where you whisk up
a quick sauce, chop a few vegetables and roast everything
together. The oven does most of the work!
This recipe for baked salmon is made a little more interesting
with the addition of sweet pumpkin and salty prosciutto.
Preheat the oven to 200°C and line a roasting pan with baking paper. Mix the pumpkin, oil, garlic and rosemary together and season with sea salt and freshly ground pepper. Place in the roasting pan and roast for 35-40 minutes until golden and tender.