Char-grilled Salmon with Parsley Relish, Asparagus & Pumpkin

400g butternut pumpkin, peeled and thickly sliced
1 Tbs olive oil
4 x 200g salmon fillets
16 asparagus spears
4 Tbs Parsley Relish
lime wedges

Preheat oven to 180C (350F).
Place pumpkin in a bowl with half the oil and toss to coat. Transfer to a baking dish and lightly season. Bake for 20 minutes, or until soft and golden.
Meanwhile, heat a non-stick grill plate or barbeque grill to high. Lightly brush salmon fillets with remaining oil. Place salmon on grill, flesh side down, and cook for 4 minutes. Remove from heat and set aside, covered.
Bring a saucepan of lightly salted water to a boil. Add asparagus and blanch for 2 minutes, then drain. Arrange salmon on pumpkin slices, then top with parsley relish and add asparagus spears.Serve with lime wedges.

Serves 4 for dinner

Parsley Relish
1 bunch flat-leaf (Italian parsley
6 anchovy fillets
2 Tbs baby capers
grated zest of 2 lemons
1/2 cup lemon juice
1/4 cup olive oil
freshly ground black pepper

Place all ingredients except oil in a food processor. Lightly process, then, with the motor still running, add enough oil to form a thick paste.
Season to taste with pepper. Serve cooked lamb, beef or salmon with a dollop of relish on top.

Makes about 1 1/2 cups

Source: The CSIRO Total Wellbeing Diet