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.

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.