Salmon wrapped in prosciutto with pesto and roast pumpkin

Ingredients: 

• 1kg butternut pumpkin, chopped
• 1 tbs extra virgin olive oil, plus extra to brush
• 2 garlic cloves, chopped
• 1 tbs chopped rosemary leaves
• 4 x 180g skinless salmon fillets, pin-boned
• 4 slices prosciutto

Parsley pesto:

• 1 bunch flat-leaf parsley, leaves picked
• 25g whole almonds, lightly toasted
• 1 garlic clove, chopped
• 1/2 cup (125ml) extra virgin olive oil

Method:

• Preheat the oven to 200°C and line a roasting pan with baking paper.
• Mix the pumpkin, oil, garlic and rosemary together and season with sea salt and freshly ground pepper. Place in the roasting pan and roast for 35-40 minutes until golden and tender.
• Meanwhile, for the pesto, place the parsley, almonds and garlic in a food processor and blend until well combined.
• With the motor running, gradually add the oil in a slow, steady stream, until smooth, then season with sea salt and freshly ground pepper. Set aside.
• Preheat a grill to medium.
• Season salmon lightly with sea salt and freshly ground pepper. Wrap each salmon fillet with a slice of prosciutto. Brush lightly with oil and grill for 3-4 minutes each side until cooked on the outside but still a little pink in the centre. Rest, loosely covered with foil, for 2 minutes.
• Divide the salmon and pumpkin among 4 serving plates and top with the parsley pesto.