ORANGE-GLAZED SALMON WITH FENNEL ROASTED PUMPKIN AND FETA
Ready in: 30 min Prep time: 10 min Cook time: 20 min Serves 2-3.
Fennel roasted pumpkin and feta
400g pumpkin, peeled and diced 2cm
2 courgettes, sliced into 1cmthick rounds zest of 1 orange
1 teaspoon whole fennel seeds
cup slivered almonds
100g feta cheese
2-3 handfuls rocket leaves
juice of 1 orange
1 teaspoon runny honey 1 teaspoon white wine vinegar 300g boneless salmon fillet (skin on)
Preheat oven to 220 degrees Celsius. Line an oven tray with baking paper.
Toss pumpkin, courgette, orange zest and fennel seeds on prepared tray with a drizzle of oil. Season with salt and pepper and roast for about 15 minutes, until pumpkin is tender and starting to caramelise. Turn once during roasting.
Combine orange juice, honey and vinegar in a small bowl and set aside. Pat salmon dry with paper towels, remove any remaining pin bones and cut into 2-3 pieces. Season on all sides with salt and pepper.
Heat a drizzle of olive oil in a large fry-pan on medium heat. Cook salmon, skin-side-down, for about 4minutes, until skin is crispy. Flip and cook a further 2 minutes for medium-rare, or until cooked to your liking. Set aside and cover to keep warm.
Wipe pan clean with paper towels and return to medium heat. Add orange juice mix and allow to bubble and reduce for about 2minutes, until it is the consistency of maple syrup. Remove pan from heat, add salmon and toss gently to coat in the glaze. Once pumpkin is tender, remove from oven, sprinkle over almonds and roast for a further 5minutes, until almonds are golden brown and pumpkin and courgette are cooked through. Remove tray from oven, sprinkle over feta and rocket and toss to combine.
To serve: Divide fennel roasted pumpkin and feta between plates, top with orange-glazed salmon and spoon over any remaining glaze.