Salmon wrapped in prosciutto with pesto and roast pumpkin

Recipes / Fish

This recipe for baked salmon is made a little more interesting with the addition of sweet pumpkin and salty prosciutto.

Recipe «Salmon wrapped in prosciutto with pesto and roast pumpkin» presented in category Recipes / Fish, to prepare this dish you will need no more 50 minutes. To make this dish at home by prescription from the author Gomer would need: 1kg butternut pumpkin, chopped, 1 tbsp extra virgin olive oil, plus extra to brush, 2 garlic cloves, chopped, 1 tbsp 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, 1/2 cup extra virgin olive oil.

Ingredients:

  • 1kg butternut pumpkin, chopped 
  • 1 tbsp extra virgin olive oil, plus extra to brush 
  • 2 garlic cloves, chopped 
  • 1 tbsp 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 
  • 1/2 cup extra virgin olive oil 

Instructions

  1. Preheat the oven to 200°C and line a roasting pan with baking paper.
  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.
  3. Meanwhile, for the pesto, place the parsley, almonds and garlic in a food processor and blend until well combined.
  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.
  5. Preheat a grill to medium.
  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.
  7. Divide the salmon and pumpkin among 4 serving plates and top with the parsley pesto.