Preheat your oven to 200°C (400°F).
On a baking tray, toss the diced pumpkin in 1 tablespoon of olive oil, salt, and pepper. Roast for about 15 minutes, until it’s tender and lightly caramelized.
While the pumpkin is roasting, heat a pan over medium heat. Add the remaining olive oil and sauté the kale for 2-3 minutes until it starts to wilt. Season with salt and pepper, then set aside.
Season the salmon fillet with sumac, salt, and pepper. In the same pan, cook the salmon skin-side down for about 4-5 minutes, then flip and cook for another 3-4 minutes until the fish flakes easily with a fork.
Meanwhile, hollow out the bread rolls, ensuring you leave enough breadcrumb on the sides for support.
Once the pumpkin is ready, gently mix it with the sautéed kale.
Flake the cooked salmon into large pieces.
Assemble by layering the kale and pumpkin mixture into the hollowed bread bowls, topped with flaked salmon.
Garnish with fresh parsley and serve with lime wedges on the side. Enjoy your meal!
