Japanese Roasted Salmon
2 pieces of Atlantic salmon fillets (wild caught is best)
3cm knob of fresh ginger, grated
2 tbsp white miso paste
2 tbsp of extra virgin olive oil OR coconut oil
1 red chilli, seeds removed
1/4 kent pumpkin, chopped into wedges
Preheat oven to 180 degrees celsius and line a baking tray
Toss pumpkin wedges with salt, pepper and olive oil and place on tray to bake for 40 mins.
Combine all the marinade ingredients in a mixing bowl and add the salmon fillets
Let the salmon soak up the marinade for at least 10 mins
Place salmon on baking tray and cook for 12-15 mins until cooked through.
Serve with freshly steamed greens such as broccolini , asparagus and silverbeet