Salmon fillet squares with pumpkin pasta

Cut the pumpkin flesh into thin slices, drizzle with 2 tbsp. oil and 2 tbsp. soy sauce and cook in a pre-heated oven at 220 °C (gas mark 5, convection oven 200 °C) for approx. 15-20 minutes.

Wash the salmon fillet, dab dry, cut into cubes, drizzle with lemon juice and toss in 2 tbsp. soy sauce. Cook the spaghetti according to the instructions on the pack until it is ‘al dente'. Fry the pumpkin seeds without oil.

Put the remaining oil in the pan and fry the salmon for approx. 5 minutes, turning occasionally. Add the crème fraîche, then the spaghetti and pumpkin. Carefully stir everything in and season with the lime juice and rind, pepper, a few thyme and marjoram leaves and the rest of the soy sauce.