Salmon pumpkin salsa verde salad
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Prep Time
20 Minutes
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Cook Time
20 Minutes
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Yield
1
Ingredients
- 2 x 200g can Safcol Salmon in Springwater, drained
- 500g kent pumpkin, deseeded and cut into fine slices
- 1 tablespoon extra virgin olive oil
- 1 small red onion, peeled cut in wedges
- 3 tablespoons pumpkin seeds (pepitas)
- 50g mixed salad leaves, washed
…for the salsa verde
- ½ cup roughly chopped flat leaved parsley
- ½ cup roughly chopped basil leaves
- 1 small garlic clove, crushed
- 4 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 2 anchovy fillets (optional)
- ½ small red bullet chilli, deseeded and finely chopped
- sea salt and freshly ground black pepper
Instructions
- Preheat oven to 200°C
- Place the pumpkin slices and red onion wedges on an oven tray. Season with salt and pepper, and drizzle lightly with olive oil. Bake for about 20 minutes or until the pumpkin and onion is soft and slightly caramelized. For the last 2 minutes of cooking, throw in the pumpkin seeds to roast slightly. Remove from the oven.
- While the pumpkin cooks make the salsa verde. Place all the ingredients into a food processor and blitz until smooth. Check the seasoning and add salt & pepper to taste.
- Arrange the salad leaves on four individual plates or one large serving plate. Top with warm roast pumpkin and onion and salmon, drizzle with the vibrant green herb sauce (salsa verde) and finish with the toasted pumpkin seeds.
| Servings: | 4 |
| Ready in: | 40 Minutes |
| Course: | Lunch, Dinner |
| Recipe Type: | Salad |
| Ingredient: | Salmon |
Salmon pumpkin salsa verde salad
Time to eat lighter meals and this salmon pumpkin salsa verde salad could be your new favourite. This salad is easy to make and has a zingy vitamin-filled herb dressing with omega 3s from wild-caught Atlantic salmon and crunch from zinc filled toasted pumpkin seeds. Light and good for you too.
Tips
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