Orange-Glazed Salmon with Fennel Roasted Pumpkin and Feta

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Toss pumpkin, courgette, orange zest and fennel seeds on prepared tray with a drizzle of oil. Season with salt and pepper and roast for about 15 minutes, until pumpkin is tender and starting to caramelise. Turn once during roasting.
3. Combine orange juice, honey and vinegar in a small bowl and set aside. Pat salmon dry with paper towels, remove any remaining scales and bones and cut into 2–3 pieces. Season on all sides with and salt and pepper.
4. Heat a drizzle of olive oil in a large fry-pan on medium heat. Cook salmon, skin-side-down, for about 4 minutes, until skin is crispy. Flip and cook a further 2 minutes for medium-rare, or until cooked to your liking. Set aside and cover to keep warm.
5. Wipe pan clean with paper towels and return to medium heat. Add orange juice mix and allow to bubble and reduce for about 2 minutes, until it is the consistency of maple syrup. Remove pan from heat, add salmon and toss gently to coat in the glaze.
6. Once pumpkin is tender, remove from oven, sprinkle over almonds and roast a further 5 minutes, until almonds are golden brown and pumpkin and courgette are cooked through. Remove tray from oven, sprinkle over feta and rocket and toss to combine.
7. Divide fennel roasted pumpkin and feta between plates, top with orange-glazed salmon and spoon over any remaining glaze.