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How to make Salmon wrapped in prosciutto with pesto and roast pumpkin

Yield = 4
Prep time: 0:30
Cook time: 0:50
Total time: 1:20

Ingredients

  • 1kg butternut pumpkin, chopped
  • 1 tablespoon extra virgin olive oil, plus extra to brush
  • 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 (125ml) extra virgin olive oil

Method

  • 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.