Assemble Ingredients and preheat oven to 200 degrees.
Combine Pumpkin, Olive Oil, Ras al Hanout, Salt and Pepper in bowl and mix thoroughly to coat. Then roast in oven for 20 minutes, turning once at the half way mark.
Meanwhile to prepare the quinoa, wash thoroughly replacing water until it runs clear. Place quinoa and 60ml water over medium heat and bring to boil with lid off.
When boiled, reduce heat to low, cover saucepan, and let the quinoa simmer for 8 minutes or until water is absorbed. Turn off heat, fluff the quinoa with a fork and let it rest for a few minutes.
To assemble the salad, place quinoa in a heatproof bowl, add pumpkin, lemon both ways and coriander. Season with salt and pepper and toss gently to combine.
To cook the salmon, preheat a nonstick pan and sear the top and bottom, leaving the middle third raw.
To plate up, place three tablespoons of salad across the plate, add the salmon on the top, as shown in the photograph. Season with salt and cracked black pepper, and garnish with a lime and coriander.
- Atlantic Salmon (between 150 and 200g)
- Tasmanian Quinoa (80g)
- Butternut Pumpkin (125g cut into small cubes)
- Coriander (20g)
- Juice and Zest of Lime (Amount to your liking)
- Ras al Hanout Spice (1/2 teaspoon)
- Olive Oil (a drizzle)