Salmon with Pumpkin in the Oven

Ingredients

• 1 onion
• 2 Garlic cloves
• 3 tbsp olive oil
• 400 g diced tomatoes (canned)
• Salt
• Pepper
• 500 g muskmelon flesh
• 100 g fregola pasta (round pasta made from durum wheat semolina)
• 600 g salmon fillet
• 100 g Baby spinach
• 0.5 bunch Parsley (10 g)
• 200 g Chickpeas (canned; drained weight)

Instructions

1. 1.

   Peel and finely dice onion and garlic. Heat 1 tbsp olive oil in a pot. Sauté onion and garlic over medium heat for 4 minutes. Deglaze with diced tomatoes, season with salt and pepper, and simmer everything for 2–3 minutes; then set aside.

2. 2.

   Dice pumpkin flesh and cook in boiling water for 3–4 minutes. Drain and let drain. Cook pasta according to package instructions in salted boiling water for 12–14 minutes; also drain and let drain.

3. 3.

   Pat salmon fillet dry with paper towels, divide into 4 portions, and season. Wash spinach, pat dry, and cook with tomato sauce for 5 minutes. Wash parsley, chop, and add.

4. 4.

   Place salmon and pumpkin in a baking dish and pour over the tomato-spinach sauce. Drain chickpeas in a sieve and sprinkle over the pasta, salmon, and pumpkin. Bake salmon with pumpkin at 200 °C (convection 180 °C; gas: level 3) for about 20 minutes.