Paprika Salmon & Honey-Parmesan Pumpkin

Name: Paprika Salmon & Honey-Parmesan Pumpkin with Warm Kale & Brown Butter Sauce
Total time: 30 min
Yield: 2
Cuisine: Turkish
Ingredients: 1 Pumpkin; 1 packet Parmesan Cheese; 1 Kale; 1 Zucchini; 1 packet Walnuts; 2 Garlic; 1 Lemon; 1 sachet Paprika Spice Blend; 280 g Salmon; 1 drizzle olive oil; 1 tsp honey; 40 g butter

with Warm Kale & Brown Butter Sauce

Recipe Development TeamUpdated on May 04, 2026

Get up to $230 off

Calories

755 kcal

Protein

42g protein

Preparation Time

30 minutes

Difficulty

Easy

Allergens:

Milk
Walnut
Fish
May contain traces of allergens
Almond
Brazil nut
Cashew
Hazelnut
Macadamia
Milk
Peanuts
Pecan
Pine nut
Pistachio
Sesame
Soy
Wheat
Gluten
Crustaceans
Molluscs

Experience the essence of the season with paprika-roasted chicken and honey-Parmesan pumpkin over a bed of warm, wilted kale. This premium harvest bowl is finished with a decadent, nutty brown butter sauce and the earthy crunch of toasted walnuts. It’s a sophisticated celebration of Autumn’s richest flavours, crafted for the ultimate golden-hour feast.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

Pumpkin

1 packet

Parmesan Cheese

(Contains: Milk;)

Kale

Zucchini

1 packet

Walnuts

(Contains: Walnut; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy.)

Garlic

Lemon

1 sachet

Paprika Spice Blend

(May be present: Wheat, Gluten, Soy.)

280 g

Salmon

(Contains: Fish; May be present: Crustaceans, Molluscs.)

Not included in your delivery

1 drizzle

olive oil

1 tsp

honey

40 g

butter

(Contains: Milk;)

Nutritional Values

Calories755 kcal

Energy (kJ)3160 kJ

Fat56.4 g

of which saturates19.7 g

Carbohydrate20.1 g

of which sugars14.9 g

Dietary Fibre8.4 g

Protein42 g

Sodium500 mg

Potassium23.9 mg

Calcium2.6 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

Preheat oven to 220°C/200°C fan-forced.
Cut pumpkin into 1 cm-thick wedges.
Place peeled pumpkin wedges on a lined oven tray. Drizzle with olive oil and the honey. Season with salt and toss to coat.
Spread out evenly, then roast until tender, 20-25 minutes.
In the last 5 minutes, sprinkle Parmesan cheese over pumpkin until melted.

TIP: Peel the pumpkin if you prefer and scrape out the seeds, if necessary!

Meanwhile, roughly tear kale leaves, then discard stems.
Thinly slice zucchini into sticks.
Roughly chop walnuts. Thinly slice garlic.
Zest lemon to get a pinch then slice into wedges.

In a large frying pan, heat a drizzle of olive oil over medium-high heat.
Cook zucchini until tender, 3-4 minutes.
Add kale, and half of the garlic and cook until softened and fragrant, 1-2 minutes.
Season and transfer to a large bowl. Cover to keep warm.

Return frying pan over medium-high heat with a drizzle of olive oil.
Pat salmon dry with paper towel and season both sides.
When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.

TIP: Patting the skin dry helps it crisp up in the pan!

Add remaining garlic, paprika spice blend, lemon zest and the butter to the pan and cook until butter begins to brown and salmon is cooked through, 1-2 minutes.