
Recipe by
Chef Jeff
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Soak wooden skewers in water for at least 20 minutes. Heat the oven to 425°F (220°C), or preheat a grill to medium-high.
Toss the pumpkin with half the olive oil, paprika, thyme, pepper, and salt.
Arrange the pumpkin on a lined baking sheet and roast for 10 minutes to soften.
Thread the partially roasted pumpkin and salmon onto the skewers.
Mix the remaining olive oil with lemon juice and garlic. Brush over the skewers.
Bake for 8–10 minutes, or grill for 3–4 minutes per side, until the salmon flakes easily and reaches 145°F (63°C).
Sprinkle with parsley and serve immediately.
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