salmon dish with roasted pumpkin and pumpkin seeds with savoy cabbage salad and red onions

Salmon with Pumpkin and Savoy Cabbage Salad

Ingredients (2 servings)

  • ½ Hokkaido pumpkin
  • 300 g salmon fillets
  • ½ Savoy cabbage (approx. 300g) or 1 bunch kale
  • 1 red onion
  • 3 tbsp olive oil
  • 1 pinch salt & pepper
  • 2 tbsp pumpkin seeds (or almond flakes)


  • 40 ml olive oil or cold-pressed flaxseed oil
  • 1 tbsp maple or coconut sugar syrup
  • 2 tbsp apple cider vinegar
  • 2 tbsp tahini
  • 2 tbsp almond butter
  • 1 pinch salt & pepper


  1. Preheat the oven to 200°C.
  2. Dice the pumpkin (skin on), toss in some olive oil, place on lined baking sheets and roast the for 45-50 minutes.
  3. Meanwhile, combine all ingredients for the dressing (+optionally with grated lemon zest and chili flakes).
  4. Peel and slice red onion.
  5. Wash, de-stem and massage Savoy cabbage.
  6. Mix with the sliced red onion and dressing evenly.
  7. Roast almond flakes in a small pan without oil over medium heat (while shaking the pan regularly) until golden brown.
  8. Add salmon fillets (skin down) to a pan with heated olive oil and a pinch of salt and pepper and cook for 4-5 minutes.
  9. Flip the salmon, cook for another approximately 2 minutes.
  10. Divide Savoy cabbage with dressing, roasted pumpkin and salmon onto plates and sprinkle pumpkin seeds on top.
  11. Enjoy your meal!

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