Salmon & Pumpkin with Apple & Rocket Salad

Destination: Scandinavia. Fresh salmon, sweet roasted pumpkin and crisp apple make a bright, simple Nordic-style plate. The trick is patience with the salmon: let the skin crisp in the pan before you flip it.

Serves 2 · 20 mins + prep

Naturally, fresh seafood has a shorter shelf life than red meat. For this reason, we always recommend eating this dish first.

In your box

• 2 salmon fillets
• 1 ATLAS lemon vinaigrette tub
• 1 pumpkin seed sachet
• 1 pumpkin piece
• 1 red apple
• 1 wild rocket pack
• 1 parsley bunch*

*Parsley may be split across other dishes - please read each recipe carefully.

From your pantry

Olive oil, salt, pepper

Method

1. Prepare the ingredients. Read the recipe in full before you begin. Preheat the oven to 180°C. Take the salmon out of the fridge 30 minutes before cooking so it comes to room temperature. Wash the vegetables. Dice the pumpkin into 1.5cm cubes and thinly slice the apple. Roughly chop 1 teaspoon per person of parsley leaves.

2. Roast the pumpkin. Toss the pumpkin in a drizzle of olive oil and a pinch of salt and arrange on a lined baking tray. Roast for 12-15 minutes or until golden brown and cooked through, tossing halfway.

3. Cook the salmon. Heat a splash of oil in a frying pan over medium heat. Add the salmon skin side down, with a weight on top such as a plate. Cook for 5 minutes or until the skin releases from the pan. Remove the weight, gently flip and cook for about 2 minutes more or until just cooked through. Rest for a minute and season with salt and pepper.

4. Mix the salad. In a bowl, combine the rocket, apple, pumpkin, parsley and pumpkin seeds. When you're ready to serve, dress with the lemon vinaigrette.

To serve

Divide the salad between serving plates and top with the salmon.

Chef's tips

• Slice the apple at the last minute if you're worried about it browning.
• Don't be afraid of the butternut pumpkin skin - it's edible.
• You may not need all of the vinaigrette. Add a little at a time until you're happy with the flavour, and only dress the salad once you're ready to eat so it doesn't go soggy.
• Wanna wing it? Cook the salmon en papillote, toast or candy the pumpkin seeds, add almonds or walnuts, or herb-crust the salmon with breadcrumbs, capers and lemon.

Allergens: fish.

Our recipes are tested for 2 people. You may need to adjust cooking times if cooking for more or fewer.

This dish is in our France & Europe Cuisine Box, delivered 3rd-5th October - order by Tuesday midnight →