Oven-Baked Salmon & Paprika Pumpkin

• Meanwhile, finely chop parsley (see 
ingredients) and garlic. 
• Zest orange to get a pinch, then peel and thinly 
slice into wedges. 
• Thinly slice radish. 
• Roughly chop walnuts. 

• Heat a small frying pan over medium-high heat. 
Toast walnuts, tossing, until golden,  
3-4 minutes. Transfer to a small bowl and allow 
to cool slightly. 
• Return frying pan to medium-high heat with 
a good drizzle of olive oil. Cook garlic until 
fragrant, 1 minute. 
• Transfer garlic oil to bowl with toasted walnuts, 
then add orange zest and parsley. Stir to 
combine and season to taste with salt and 
pepper. 

• When the pumpkin has 10 minutes remaining, 
place salmon on a second lined oven tray and 
season both sides with salt and pepper. Lightly 
coat or spray with olive oil.  
• Bake until salmon is just cooked through,  
8-10 minutes. 

• In a large bowl, combine mixed salad leaves, 
radish, orange and finger lime dressing. 
Season to taste.