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)

DRESSING 

• 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

Instructions

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!