4.8
(9)
Your folders
Your folders
Export 10 ingredients for grocery delivery
Step 1
Preheat the oven to 200°C and line a roasting pan with baking paper.
Step 2
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.
Step 3
Meanwhile, for the pesto, place the parsley, almonds and garlic in a food processor and blend until well combined.
Step 4
With the motor running, gradually add the oil in a slow, steady stream, until smooth, then season with sea salt and freshly ground pepper. Set aside.
Step 5
Preheat a grill to medium.
Step 6
Season salmon lightly with sea salt and freshly ground pepper. Wrap each salmon fillet with a slice of prosciutto. Brush lightly with oil and grill for 3-4 minutes each side until cooked on the outside but still a little pink in the centre. Rest, loosely covered with foil, for 2 minutes.
Step 7
Divide the salmon and pumpkin among 4 serving plates and top with the parsley pesto.
Your folders
salu-salo.com
15 minutes
Your folders
diethood.com
5.0
(3)
12 minutes
Your folders
foodrepublic.com
Your folders
delicious.com.au
5.0
(1)
30 minutes
Your folders
bbcgoodfood.com
22 minutes
Your folders
foodnetwork.com
4.6
(92)
15 minutes
Your folders
taste.com.au
4.6
(3)
35 minutes
Your folders
today.com
3.6
(13)
50 minutes
Your folders
foodnetwork.com
4.5
(2)
25 minutes
Your folders
halfbakedharvest.com
5.0
(22)
25 minutes
Your folders
halfbakedharvest.com
Your folders
taste.com.au
4.8
(6)
20 minutes
Your folders
simplyrecipes.com
5.0
(9)
10 minutes
Your folders
favfamilyrecipes.com
5.0
(3)
17 minutes
Your folders
delish.com
5.0
(1)
5 minutes
Your folders
casalagotastingroom.com
Your folders
foodandwine.com
3.0
(2)
Your folders
fifteenspatulas.com
5.0
(60)
10 minutes
Your folders
womensweeklyfood.com.au
2 minutes