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Salmon with spiced pumpkin and tomatoes
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Delectable fish fillets paired with spiced pumpkin and fresh lemon wedges for a satisfying midweek dinner.
Ingredients:
  • 80ml olive oil
  • 2 cloves garlic, finely chopped
  • 2 celery stalks, trimmed, thinly sliced
  • 55g almond
  • 2.50 gm ground cumin
  • 2.50 gm sweet paprika
  • 800g jap pumpkin, peeled, seeded, cut into 2cm pieces
  • 400g can chopped tomatoes
  • 4 x 175g pieces salmon or ocean trout fillet, skinned
  • 82.50 ml coarsely chopped coriander leaves
  • Lemon wedges, to serve
Instructions:
  • In a large saucepan over medium heat, warm 1/4 cup of oil. Toss in garlic, celery, and almonds. Sauté for 3 minutes until veggies start to soften. Sprinkle in spices and cook for 1 minute until aromatic, stirring constantly.
  • Place the pumpkin in the pan and stir until coated. Add tomatoes and 1/2 cup water, then season with salt and pepper. Bring to a boil, then reduce heat to low-medium, cover, and simmer for 10 minutes until the pumpkin is tender, stirring occasionally.
  • Heat the rest of the oil in a large non-stick pan over medium heat. Add salmon, season to taste, and cook for 4-5 minutes, turning once, until pale golden and cooked to your preference.
  • Portion out the pumpkin mixture onto plates, sprinkle with fragrant coriander, layer with succulent salmon, and serve alongside zesty lemon wedges.

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