Fish Easy Main

Roast salmon and butternut pumpkin with almond pesto

Name: Roast salmon and butternut pumpkin with almond pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1kg butternut pumpkin, seeds removed, cut into 3cm pieces; 1 tbs chopped rosemary leaves; 1/2 cup (125ml) extra virgin olive oil, plus 2 tbs extra; 1 bunch flat-leaf parsley, leaves picked; 1/2 cup (40g) flaked almonds, lightly toasted; 1 garlic clove, crushed; 4 x 200g skinless salmon fillets, pin-boned; Steamed green beans, to serve

1 rating

15m

30m

Roast salmon and butternut pumpkin with almond pesto

Jump to recipe

by delicious. team

delicious. team

Oct 03, 2015

Mix up your traditional roasted salmon by adding butternut pumpkin with almond pesto. It's sure to be an instant hit at your next dinner party.

1kg butternut pumpkin, seeds removed, cut into 3cm pieces
1 tbs chopped rosemary leaves
1/2 cup (125ml) extra virgin olive oil, plus 2 tbs extra
1 bunch flat-leaf parsley, leaves picked
1/2 cup (40g) flaked almonds, lightly toasted
1 garlic clove, crushed
4 x 200g skinless salmon fillets, pin-boned
Steamed green beans, to serve

Method

1.

Preheat the oven to 200°C and line a large roasting pan with baking paper. Place the pumpkin in the pan, add the rosemary and 1 tbs oil, then season and toss to combine. Roast for 15 minutes or until almost tender.
2.

To make the pesto, place the parsley, almonds and garlic in a food processor and whiz until well combined. Transfer to a bowl, then stir in 1/2 cup (125ml) oil and season. Set aside.
3.

Brush salmon with remaining 1 tbs oil, season and add to the roasting pan with the pumpkin and cook in the oven for a further 12 minutes or until the salmon is just cooked and the pumpkin is tender.
4.

Divide salmon and pumpkin among plates and serve with pesto and beans.