Salmon copy

Orange-glazed Salmon with Fennel, Roasted Pumpkin and Feta

Prep Time: 10 minutes.   
Cooking Time: 20 minutes.    
Serves 4 

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400g pumpkin, peeled and diced 2cm
2 courgettes, sliced into 1cm-thick rounds
Zest of 1 orange
1 teaspoon whole fennel seeds
45 gms slivered almonds
90g feta cheese (low fat)
2-3 handfuls rocket leaves

Orange-glazed salmon
Juice of 1 orange
1 teaspoon runny honey
1 teaspoon white wine vinegar
360g boneless salmon fillet (skin on)
Preheat oven to 220C. Line an oven tray with baking paper.


  1. Toss pumpkin, courgettes, orange zest and fennel seeds on prepared tray with a spray of oil. Season with salt and pepper and roast for about 15 minutes, until pumpkin is tender and starting to caramelize. Turn once during roasting.
  2. Combine orange juice, honey and vinegar in a small bowl and set aside. Pat salmon dry with paper towels, remove any remaining pin bones and cut into 2-3 pieces. Season on all sides with and salt and pepper.
  3. 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.
  4. 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.
  5. Once pumpkin is tender, remove from oven, sprinkle over almonds and roast for a further 5 minutes, until almonds are golden brown and pumpkin and courgettes are cooked through. Remove tray from oven, sprinkle over feta and rocket and toss to combine.
  6. To serve: Divide fennel roasted pumpkin and feta between plates, top with orange-glazed salmon and spoon over any remaining glaze.

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