Grilled Fish and Pumpkin Bowl with Fresh Salad

Preheat your oven to 400°F (200°C). Toss the pumpkin wedges with 1 tablespoon of olive oil, salt, and pepper. Arrange them on a baking sheet and roast for about 25 minutes, or until they are tender and golden brown.

Grill the Fish:
While the pumpkin roasts, season the fish fillets with dried thyme, salt, and pepper. Heat 1 tablespoon of olive oil in a skillet over medium heat. Grill the fish for 3-4 minutes on each side, or until the fish is flaky and cooked through.

Make the Salad:
In a bowl, combine the mixed greens, cherry tomatoes, and blueberries. Drizzle with lemon juice and season with a pinch of salt. Toss to combine, creating a fresh and vibrant salad.

Assemble the Bowl:
Plate the grilled fish fillets, roasted pumpkin wedges, and the fresh salad side by side in a bowl or on a large plate.

Serving and Storage Tips:

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