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Salmon wrapped in prosciutto with pesto and roast pumpkin
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
Elevate baked salmon with sweet pumpkin and salty prosciutto.
Ingredients:
  • 1kg butternut pumpkin, chopped
  • 18.20 gm extra virgin olive oil, plus extra to brush
  • 2 garlic cloves, chopped
  • 20.00 ml chopped rosemary leaves
  • 4 x 180g skinless salmon fillets, pin-boned
  • 4 slices prosciutto
  • 1 bunch flat-leaf parsley, leaves picked
  • 25g whole almonds, lightly toasted
  • 1 garlic clove, chopped
  • 125ml olive oil
Instructions:
  • Preheat your oven to 200°C and prepare a roasting pan by lining it with baking paper.
  • Combine the pumpkin, oil, garlic, and rosemary, then season generously with sea salt and freshly ground pepper. Transfer the mixture to a roasting pan and bake for 35-40 minutes, or until it turns a beautiful golden color and becomes tender.
  • In a food processor, pulse together the parsley, almonds, and garlic until fully blended to create the pesto.
  • While the motor is running, slowly drizzle in the oil until the mixture is smooth. Season with sea salt and freshly ground pepper, then set aside.
  • Heat up the grill to medium heat.
  • Season the salmon with a touch of sea salt and freshly ground pepper. Wrap each fillet with a slice of prosciutto, then lightly brush with oil. Grill for 3-4 minutes on each side until the outside is cooked but the center remains slightly pink. Rest covered with foil for 2 minutes before serving.
  • Arrange the salmon and pumpkin on 4 serving plates, then generously spoon the flavorful parsley pesto on top.

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