Asparagus, Salmon & Pumpkin Rice Bowl

This delicious and healthy asparagus, salmon and pumpkin rice bowl makes use of seasonal ingredients and is a warming dish for cool autumn days and nights.

It takes just ten minutes to prepare and then goes into the oven. When it’s done you have a flavourful dish that’s packed with goodness.

Serves: 2    Prep time: 10 minutes     Cooking time: 40 minutes

You’ll need

  • 500g pumpkin, peeled and chopped into bite size pieces.
  • 1 tbsp oil
  • 2 tsp cumin seeds
  • Pinch of chilli flakes
  • 2cm ginger grated
  • 1 bunch asparagus spears, trimmed
  • 2 salmon fillets
  • 2 tsp honey
  • 200g cooked brown rice
  • 1 tbsp peanuts, chopped
  • 4 sprigs coriander
  • Squeeze of lemon

What to do

  1. Heat the oven to 220C/200C Fan. Toss the pumpkin, oil, cumin, chilli and a pinch of salt in a large oven tray and roast for 25 minutes. Meanwhile rub the ginger over the salmon and drizzle with honey.
  2. After 25 minutes add the asparagus and salmon to the pan and cook for a further 10 minutes.
  3. Once cooked put the pumpkin, asparagus and rice in a bowl, top with a salmon fillet, the chopped peanuts and coriander. Squeeze a little lemon over everything.


Recipe courtesy of

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Rachel - Silversurfers Assistant Editor

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