|600 g||salmon fillet|
|135 ml||mustard with blossom honey|
|400 g||Brussels sprouts|
|400 g||Hokkaido pumpkin|
|4 tbsp||orange juice|
|7 tbsp||olive oil (divided)|
Preheat the oven to 200°C/400°F. Wash and halve Brussels sprouts. Cut Hokkaido pumpkin into bite-sized pieces. Add orange juice, half of the lemon juice, and some olive oil to a bowl. Season with salt and pepper to taste. Add Hokkaido pumpkin and Brussels sprouts to the bowl and toss to coat. Transfer vegetables to a baking dish and roast for approx. 20 – 30 min.
In the meantime, wash and dry salmon fillet, then cut in same sized pieces. Add remaining lemon juice, olive oil, and mustard to bowl. Season with salt and pepper to taste and stir to combine.