HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconThai Spiced Salmon & Roast Pumpkin Wedges
Thai Spiced Salmon & Roast Pumpkin Wedges

Thai Spiced Salmon & Roast Pumpkin Wedges

with Cucumber Salad & Sweet Chilli Lemon Dressing

Gourmet Plus
Read more

Bursting with bold Thai-inspired flavours and vibrant pumpkin, this surprisingly simple salmon dish is not your average weeknight meal.

This recipe is under 650kcal per serving.

Tags:Under 650kcal

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 bag

peeled pumpkin pieces

2 clove






1 packet

sweet chilli sauce

1 bag

salad leaves

1 sachet

Thai seven spice blend


1 packet

Akaroa salmon


Not included in your delivery

olive oil

1 tsp

soy sauce

(ContainsGluten, Soy)

½ tbs

rice wine vinegar

1 tsp

brown sugar

1 tbs


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2045 kJ
Fat25 g
of which saturates6.5 g
Carbohydrate29.9 g
of which sugars16.6 g
Protein32.9 g
Sodium667 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat the oven to 220°C/200°C fan-forced. Place the peeled pumpkin wedges on a lined oven tray. Sprinkle with the Thai seven spice blend, drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 15-20 minutes.


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.


Toss the salad. Divide the roasted pumpkin wedges and salad between plates. Top with the Thai-spiced salmon. Spoon over any remaining glaze from the pan. Drizzle over the sweet chilli lemon dressing. Serve with any remaining lemon wedges.