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Whole roasted salmon stuffed with lemon and herbs
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Total Time:
1 hour 5 minutes
Elevate salmon with fresh herbs for vibrant flavor and a stunning presentation.
Ingredients:
  • 1 x 2.5 kg whole salmon scaled, gutted, from sustainable sources
  • 1.5 kg re-skinned potatoes
  • 1 bulb of fennel
  • ½ a bunch of fresh dill
  • ½ a bunch of fresh flat-leaf parsley
  • ½ a bunch of fresh tarragon
  • 1 lemons
  • extra virgin olive oil
Instructions:
  • Preheat the oven to maximum temperature. Place a large roasting tray in your oven that can accommodate the whole salmon diagonally with the head and tail slightly hanging over. Scrub and slice the potatoes into ½ cm rounds and layer them on the tray. Season generously with sea salt, black pepper, and olive oil. Combine half of the herb leaves and lemon zest, then stuff the fish incisions with this mixture. Drizzle the fish with olive oil and place it on top of the potatoes and fennel in the tray. Fill the fish cavity with lemon slices and remaining herbs. Bake at high heat for 15 minutes, then reduce the temperature to 180ºC/350ºF/gas 4 and bake for another 30 minutes. To check for doneness, insert a skewer behind the fish head, count to 10, and touch it to your lip for warmth. Squeeze lemon juice, drizzle olive oil, and serve with steamed greens. Enjoy!

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