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.