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.