Thai Spiced Salmon & Roast Pumpkin Wedges

While the pumpkin is roasting, finely chop the garlic. Zest the lemon to get a good pinch, then cut into wedges. In a small bowl, combine the garlic, lemon zest, soy sauce, rice wine vinegar and brown sugar. Set aside.

Thinly slice the cucumber into rounds. In a second small bowl, combine the sweet chilli sauce, water and a generous squeeze of lemon juice. Season with salt and pepper and set aside.

In a medium bowl, add a drizzle of olive oil and season with salt and pepper. Add the cucumber and mixed salad leaves. Set aside.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, cook the Akaroa salmon, skin-side down first, until just cooked through, 2-4 minutes each side (depending on thickness). In the last 1-2 minutes of cook time, add the garlic-soy marinade to the pan and cook until slightly reduced, gently turning the salmon to coat.