NZ Paprika Salmon & Roasted Pumpkin Couscous Toss

• Place peeled & diced pumpkin, carrot and onion on a lined oven tray. 
• Drizzle with olive oil, season with salt and toss to coat.
• Roast until tender, 20-25 minutes. Allow to cool slightly. 

• Meanwhile, in a large saucepan, heat a drizzle of olive oil over medium-high heat.
• Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes.
• Carefully half-fill the saucepan with water, then add a pinch of salt.
• Simmer, uncovered, until tender, 14-16 minutes.
• Drain, rinse and return to the pan with a drizzle of olive oil. Allow to cool slightly. 

• When veggies have 10 minutes remaining, place salmon on a second lined oven tray and sprinkle paprika seasoning over. Lightly coat or spray with olive oil. 
• Bake until salmon is just cooked through, 8-10 minutes.

• To pan with couscous, add roast veggies, rocket, lemon zest, a generous squeeze of lemon and basil pesto. Toss to combine and season to taste. 

TIP: Seasoning is key in this dish, so taste and season with more salt and pepper if needed.