Salmon with Pesto & Pumpkin
INGREDIENTS:
- 1 kg butternut pumpkin, chopped
- 1 tablespoon extra virgin olive oil, plus extra
- 2 garlic cloves, chopped
- 1 tablespoon chopped rosemary leaves
- 4 x 180g skinless salmon fillets, pin-boned
- 4 slices prosciutto
PARSLEY PESTO
- 1 bunch flat-leaf parsley, leaves picked
- 25g whole almonds, lightly toasted
- 1 garlic clove, chopped
- 1/2 cup extra virgin olive oil
METHOD:
- Preheat the oven to 200°C and line a roasting pan with baking paper.
- 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.
- Meanwhile, for the pesto, place the parsley, almonds and garlic in a food processor and blend until well combined.
- 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.
- Preheat a grill to medium.
- 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.
- Divide the salmon and pumpkin among 4 serving plates and top with the parsley pesto.
