Season the salmon fillets with salt and pepper, cut into thirds, and coat with flour.

Slice the onion, peel and slice the pumpkin into 7mm pieces, halve the mushrooms, and chop the parsley.

Mix breadcrumbs and grated cheese in a bowl to prepare the topping.

Heat half the olive oil in a pan, cook the salmon on both sides over medium heat for 3 minutes until golden, then set aside.

In the same pan, heat the remaining olive oil, sauté the onion, pumpkin, and mushrooms over medium heat for 3 minutes, then season with salt and pepper. Add flour and cook until no longer powdery, then add water and simmer covered over low heat for 3 minutes.

Add the salmon and milk to the pan, heat while stirring until the mixture thickens, then remove from heat and mix in the butter.