Salmon is always such a treat with its lovely taste and attractive pink flesh. By packing a whole salmon with some lemon and fresh herbs you will create a tangy and refreshing meal. Make sure you use fresh herbs and you’ll need to make sure you have a baking tray big enough for the whole salmon to fit in.
- 2.5 kg whole salmon, scaled and gutted
- 1.5 kg red-skinned potatoes, cleaned and sliced into ½cm rounds
- Himalayan Pink Rock Salt (or sea salt)
- freshly ground black pepper
- 6 pieces baby fennel
- olive oil
- 1 small bunch fresh dill
- 1 small bunch fresh parsley
- 1 small bunch fresh tarragon
- 2 lemons
- extra virgin olive oil
- Preheat oven to 280˚C. Lay the sliced potatoes on the base of the dish and sprinkle with salt and pepper.
- Place the fennel over the potatoes and season it all with some olive oil.
- Take half of the leaves off each of the herbs and put them on a chopping board. Grate lemon zest of the lemons over the top of the leaves then roughly chop. Transfer into a bowl.
- To prepare the salmon wipe down the outside and inside with a paper towel. Make about six 2cm deep angular slices starting from the tail making your way towards the head (so you can lift up a flap of flesh).
- Cover each slash with some salt and pepper then stuff them with the herby lemony mix.
- Close up the flaps and coat the whole fish with a drizzle of olive oil. Lay over the potatoes and fennel.
- Slice one of the lemons into rounds and stuff the belly of the salmon with these as well as the leftover herb bunches. Sprinkle any remaining lemony herby mix onto the vegetables.
- Bake for about 15 minutes then turn the temperature down to 180˚C to cook for a further 30 minutes.
- Once cooked squeeze the juice of the leftover lemon over the top of the fish and drizzle with extra virgin olive oil. Serve along with the roasted vegetables.