Honey-Soy Salmon & Seeded Roast Pumpkin
with Cucumber-Tomato Salad
- Sesame
- Fish
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Soy
- Walnut
- Wheat
- Crustaceans
- Fish
- Molluscs
You've now arrived at flavour central, the hub where we serve only the tastiest dishes from our hearts to your homes. This soy-glazed salmon is proof of this mega flavour and these seeded roast pumpkin wedges are truly divine. This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
1
Cucumber
1 sachet
Everything Garnish
(Contains: Sesame; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat.)
1 packet
Mixed Salad Leaves
1
Pumpkin
280 g
Salmon
(Contains: Fish; May be present: Crustaceans, Fish, Molluscs.)
1
Tomato
Not included in your delivery
1 drizzle
olive oil
1 tbs
soy sauce
(Contains: Soy; May be present: Gluten.)
1 tbs
honey
½ tbs
vinegar (white wine or rice wine)
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced.
• Cut pumpkin into 1cm-thick wedges.
• Place pumpkin on a lined oven tray. Season with salt and drizzle with olive oil
and toss to coat.
• Roast until tender, 20-25 minutes.
• Remove from oven, then sprinkle with everything garnish to coat.
TIP: Peel the pumpkin if you prefer and scrape out the seeds, if necessary!
• In a small bowl, combine the soy sauce, honey and vinegar.
• When the pumpkin has 10 minutes remaining, in a large frying pan, heat a drizzle
of olive oil over medium-high heat.
• Pat salmon dry with a paper towel and season both sides with salt and pepper.
• When oil is hot, cook salmon, skin-side down first, until just cooked through,
2-4 minutes each side.
• Remove from heat, then add honey-soy mixture, turning salmon to coat.
TIP: Patting the skin dry helps it crisp up in the pan!
• Meanwhile, thinly slice cucumber into rounds. Roughly chop tomato.
• In a large bowl, combine cucumber, tomato, mixed salad leaves and a drizzle of
vinegar and olive oil. Season to taste.
• Divide honey-soy salmon, seeded roast pumpkin and cucumber-tomato salad
between plates.
• Spoon over any remaining glaze to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the honey-soy glaze on the salmon, while the seeded pumpkin was a standout hit for its delicious taste.
- Ease of prep: Customers found this recipe quick, simple, and easy to follow, with some noting it was straightforward to time everything correctly.
- Suggestions: Some added their own dressings or extra vegetables. A few recommended cooking the salmon in the oven with the pumpkin to save time and washing up.
- Leftovers: The roasted pumpkin made great leftovers, with some customers enjoying it in salads the next day.
- Portions: Several mentioned generous pumpkin portions, though a few found the salmon fillets on the smaller side.
