Parmesan Pumpkin & Paprika Salmon Bowl

Name: Parmesan Pumpkin & Paprika Salmon Bowl with Baby Silverbeet & Walnuts
Total time: 30 min
Yield: 2
Cuisine: Australian
Ingredients: 1 Butternut Pumpkin; 1 packet Grated Parmesan Cheese; 1 packet Walnuts; 2 Garlic; 1 Lemon; 1 sachet Chilli Flakes; 280 g Salmon; 1 sachet Paprika Spice Blend; 1 packet Mixed Salad Leaves; 1 Baby Silverbeet; 1 drizzle olive oil; 1 tbs honey

with Baby Silverbeet & Walnuts

Kajol KotechaUpdated on May 13, 2026

Get tasty recipes from just $6 per serving

Calories

549 kcal

Protein

35.2g protein

Total

30 minutes

Difficulty

Easy

Calorie Smart

Allergens:

Milk
Walnut
Fish
Soy
Wheat
Gluten
May contain traces of allergens

Savour the best of the harvest with this cosy, nourishing bowl that captures the warmth of autumn. Roasted pumpkin with Parmesan is paired with paprika-spiced salmon and served over mixed leaves and baby silverbeet. It’s a comforting, wholesome dish that brings rustic warmth to any cool evening.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

Butternut Pumpkin

1 packet

Grated Parmesan Cheese

(Contains: Milk)

1 packet

Walnuts

(Contains: Walnut)

Garlic

Lemon

1 sachet

Chilli Flakes

280 g

Salmon

(Contains: Fish)

1 sachet

Paprika Spice Blend

(May be present: Soy, Wheat, Gluten)

1 packet

Mixed Salad Leaves

Baby Silverbeet

Not included in your delivery

1 drizzle

olive oil

1 tbs

honey

Nutrition

Energy (kJ)2300 kJ

Calories549 kcal

Fat38.2 g

of which saturates7.8 g

Carbohydrate14.8 g

of which sugars12.7 g

Dietary Fibre2 g

Protein35.2 g

Cholesterol1.1 mg

Sodium467 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

You will need

•Large Frying Pan

Cooking Steps

PDF

Preheat oven to 220°C/200°C fan-forced.
Cut pumpkin into 1cm-thick wedges.
Place pumpkin wedges on a lined oven tray. Drizzle with olive oil and the honey. Season with salt and toss to coat.
Spread out evenly, then roast until tender, 20-25 minutes.
In the last 5 minutes, sprinkle grated Parmesan
cheese over pumpkin and return tray to oven.
Bake until melted.

TIP: Peel the pumpkin if you prefer and scrape out the seeds, if necessary!

Roughly chop walnuts (see ingredients).
Thinly slice garlic.
Zest lemon to get a pinch then slice into wedges.

In a large frying pan, heat a drizzle of olive oil over medium-high heat.
Pat salmon dry with paper towel and season both sides.
When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.

TIP: Patting the skin dry helps it crisp up in the pan!

Add garlic, lemon zest, paprika spice blend and the butter to the pan and cook until butter begins to brown and salmon is cooked through, 1-2 minutes.

In a large bowl, combine mixed salad leaves and baby silverbeet. Drizzle with olive oil and add a good squeeze of lemon juice. Season.

TIP: Toss the salad just before serving to keep the leaves crisp.

Divide Parmesan pumpkin, paprika salmon and
baby silverbeet salad between bowls.
Spoon over any remaining brown butter sauce.
Top with walnuts and a pinch of chilli flakes
(if using).
Serve with any remaining lemon wedges. Enjoy!