Baked Salmon with Garlic and Dijon

Serves 4

4 salmon fillets
2 Tbsp fresh parsley chopped
2 Tbsp light olive oil not extra virgin
2 Tbsp fresh lemon juice
3 garlic cloves pressed
1/2 Tbsp Dijon mustard
1/2 tsp salt we use sea salt
1/8 tsp black pepper
1/2 Lemon sliced into 4 rings

Preheat oven to 220˚C and line a rimmed baking sheet with baking paper.
Arrange salmon on a lined baking sheet, skin-side-down.
In a small bowl, combine parsley, garlic, oil, lemon juice, Dijon, salt and pepper.
Generously spread the marinade over the top and sides of the salmon then top each piece with a slice of lemon.
Bake for 12-15 min or until just cooked through and flaky; don't over-cook.
Serve with mashed potato and steamed vegetables of your choice.

Pumpkin Soup

Serves 6

2 tablespoons olive oil
1 onion, finely chopped
1 leek, white part only, finely sliced
1 garlic clove, crushed
1/2 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon freshly grated nutmeg
1kg peeled pumpkin, diced
1 large potato, peeled, diced
1L Massel chicken style liquid stock or vegetable liquid stock
1/2 cup (125ml) thin cream

Heat oil in a large saucepan over low heat, add onion and leek and cook for 2-3 minutes, until softened but not coloured.
Add garlic and spices and cook, stirring, for 30 seconds.
Add pumpkin, potato and stock and bring to the boil.
Turn heat to low, cover and simmer for 30 minutes.
Allow to cool slightly, then blend in batches.
Return soup to pan, stir through cream and reheat gently.
Season and add a little more nutmeg if desired.