Thai-Spiced Salmon & Roasted Pumpkin

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

• Thinly slice cucumber into rounds. • In a second small bowl, combine sweet chilli sauce, the 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 cucumber and mixed salad leaves. Set aside.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook 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 salmon to coat.