Salmon wrapped in prosciutto with pesto and roast pumpkin

Cooking Duration: 50 minutes Introduction The recipe for preparing this dish is a bit funny. One uses salty prosciutto while the pumpkin is usually sweetened. In either way, it is best that you prepare and eat this delicious meal which has combines the pumpkin sweetness and the pleasant salmon taste. Ingredients: Chopped butternut pumpkin Olive oil Chopped garlic cloves Chopped rosemary leaves Skinless salmon fillets Prosciutto slices Flat leafy parsley Lightly toasted almonds Chopped garlic cloves Procedure: 1. Preheat the oven to about 200oC 2. Place the sauce pan in a source of heat 3. Have a roasting pan together with baking paper 4. Put the pumpkin, rosemary, garlic and oil together 5. Season them with sea salt and the pepper 6. Place them in a roasting pan. 7. Roast them for about 45 minutes until they turn golden and become soft 8. For preparation of pesto, put the parsley, garlic together with almonds in a blender. 9. Blend them well until they become well and effectively combined 10. With the blender motor still running, add oil slowly 11. Add oil until it becomes smooth 12. Season with the ground pepper and sea salt 13. Set them aside also 14. Preheat the grill using medium levels of heating 15. Season the salmon fillet using ground pepper and the sea salt 16. Wrap each of the fish fillet with prosciutto 17. Brush lightly with oil and then grill them for about four minutes until the fillet is cooked on the outer side. 18. Cover with aluminum foil and let the solution rest without stirring 19. Divide the salmon and the pumpkin among the people you want to serve 20. Top up using parsley pesto.