Grilled salmon is an iconic meal for any Queensland home, and better when paired with veggie servings!

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  • 4 x 150g salmon portions (skin off)
  • 2 tablespoons extra virgin olive oil
  • 4 x 1 cm thick pumpkin slices
  • To taste salt flakes and freshly cracked pepper
  • 1 bunch broccollini
  • 4 tablespoons pesto sauce
  • 2 tablespoons extra virgin olive oil
  • ½ cup walnut pieces
  • 1 cup basil leaves


  1. Brush the pumpkin slices with a tablespoon of olive oil, season well and roast on high until just cooked. Combine together the pesto sauce and two tablespoons of the olive oil.
  2. Heat a frypan and add a tablespoon of olive oil. Cut the salmon portions into halves and grill for two minutes until golden, Turn and cook for 30 seconds more, keeping the centre moist and glossy.
  3. Plunge the broccollini into boiling water for 30 seconds, drain then place onto the plates with the pumpkin.
  4. Top with the grilled salmon, a good drizzle of the pesto sauce and finish with a scattering of the walnuts and basil leaves.

Prep time: 10min Cook time: 15min