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Salmon fillet with pumpkin

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Ingredients for 4 servings:

  • 1 pumpkin(s) (Hokkaido)
  • 4 ports. Salmon fillet(s), frozen
  • 500 g low-fat yogurt
  • 1 jar pesto rosso (preferably hot)
  • salt and pepper
  • oil

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

simple recipe for a salmon autumn meal

Quarter and deseed the pumpkin, then cut into short, not too thick wedges. Place in a large baking dish, drizzle with a little oil, and lightly salt. Bake in a preheated oven at 180°C for 7-8 minutes. Mix the yogurt with 4 tablespoons of pesto. Season the salmon fillets with salt and pepper, place them on top of the pumpkin wedges, spoon on the pesto-yogurt, and bake for another 25 minutes at 180°C. Delicious with fresh flatbread, pasta, or rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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