• 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!