Fry the salmon fillet in vegetable oil on both sides, put a piece of butter on top for tenderness of the fish, salt and pepper. Bake the pumpkin in the oven and blend in a blender until smooth, add fish broth and tighten with butter, salt.
Sprinkle lingonberries with sugar on top and put in a warm place so that the lingonberries release juice and sugar.
Put on a plate in the center of the salmon fillet, distribute pumpkin puree and lingonberries in a circle.