Salmon with spiced pumpkin and tomatoes

Salmon with spiced pumpkin and tomatoes

(4) Rate it

  • 0:15 Prep
  • 0:20 Cook
  • 4 Servings
  • Capable cooks

Serve these tasty fish fillets with spiced pumpkin and lemon wedges for a complete mid-week meal.

Featured in
Pumpkin recipes, Fish recipes


  • 1/3 cup (80ml) extra virgin olive oil
  • 2 cloves garlic, finely chopped
  • 2 celery stalks, trimmed, thinly sliced
  • 1/3 cup (55g) blanched whole almonds
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • 800g jap pumpkin, peeled, seeded, cut into 2cm pieces
  • 400g can chopped tomatoes
  • 4 x 175g pieces salmon or ocean trout fillet, skinned
  • 1/3 cup coarsely chopped coriander leaves
  • Lemon wedges, to serve


  • Step 1
    Heat 1/4 cup oil in a large saucepan over medium heat. Add garlic, celery and almonds. Cook, stirring often, for 3 minutes or until vegetables are beginning to soften. Add spices. Cook, stirring, for 1 minute or until fragrant.
  • Step 2
    Add pumpkin to pan. Stir to coat, then add tomatoes and 1/2 cup water. Season to taste with salt and pepper. Bring to the boil. Reduce heat to low-medium. Cover. Simmer, stirring occasionally, for 10 minutes or until pumpkin is tender.
  • Step 3
    Meanwhile, heat remaining oil in a large non-stick frying pan over medium heat. Add salmon. Season to taste, then cook for 4-5 minutes, turning once, or until pale golden and cooked to your liking.
  • Step 4
    Divide pumpkin mixture among plates. Sprinkle with coriander then top with salmon. Serve with lemon wedges.


  • 2884 kj


  • 45g

    Fat Total

  • 8g

    Saturated Fat

  • 49g


  • 166.02mg


  • 16g

    Carbs (sugar)

  • 18g

    Carbs (total)

All nutrition values are per serve
  • Author: Leanne Kitchen
  • Image credit: Ben Dearnley
  • Publication: Notebook:



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