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
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

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Prep Time: 15 minutes

Cook Time: 30 minutes

Total: 45 minutes

Servings: 4

Cost: $8.36 /serving

Author : delicious. team

easy entertaining easy dinner

Roast salmon and butternut pumpkin with almond pesto

Ingredients

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1kg butternut pumpkin, seeds removed, cut into 3cm pieces1 tbs chopped rosemary leaves1/2 cup (125 milliliters) extra virgin olive oil, plus 2 tbs extra1 bunch flat-leaf parsley, leaves picked1/2 cup (40 grams) flaked almonds, lightly toasted1 garlic clove, crushed4 x 200 grams skinless salmon fillets, pin-bonedSteamed green beans, to serve

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Instructions

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Step 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.

Step 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.

Step 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.

Step 4

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

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