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Pomegranate Crusted Salmon Side with Baked Pumpkin Salad
- Step 1
Preheat oven to 200°C. Spread pumpkin on a lined baking tray, spray olive oil and season with salt and pepper. Bake in the oven for 30 mins.
- Step 2
Meanwhile, place the sourdough slices in a food processer or blender and blitz on high to form chunky breadcrumbs. Place in a bowl and mix in lemon rind, half of the parsley and 1 packet of lemon butter finishing sauce from the salmon. Lay the salmon sides out on a lined baking tray, and then top with breadcrumb mixture. Press it in slightly so it sticks to the top of the salmon. Bake the salmon in the oven for 15-20 mins, or slightly longer if you prefer it well cooked.
- Step 3
Combine remaining parsley with pomegranate seeds. Remove the salmon from the oven and top with pomegranate mixture.
- Step 4
In a bowl, combine the tahini, yoghurt and ½ cup of water to form a runny dressing. Spread the spinach over a large platter, top with roasted pumpkin and drizzle with tahini dressing. Serve salad and salmon on the table for everyone to help themselves & enjoy!
Recipe courtesy of Shelley Good Eats
2 x 500g Tassal Tassie Salmon Side with Lemon & Herb butter sauce
3 slices Sourdough
1 Tbsp lemon rind
½ cup pomegranate seeds
¼ cup parsley, roughly chopped
500g pumpkin, cut into thick slices
2 Tbsp Tahini
1 cup Greek yoghurt
1 Tbsp Olive oil