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Whole roasted salmon
Serves 6 generously
More effort
Prep:
Cook:
Cooking whole sides of salmon makes for an impressive dinner party centrepiece. We've teamed the fish with delicate flavours of lemon parsley and bay
Skip to ingredients
- 1 x 2kg/4lb 8oz salmonfilleted to give two sides, skin on
- 1 lemonsliced
- good handful mixed herbs such as parsleydill, chervil or tarragon
- 2 bay leaves
- 1-2 shallotsthinly sliced
- splash white wine
Nutrition: per serving
- kcal606
- fat37g
- saturates7glow
- carbs1g
- sugars1g
- fibre0g
- protein68ghigh
- salt0.39glow
Method
step 1
Heat oven to 200C/180C fan/gas 6. Sit one of the salmon fillets, skin-side down, on a large sheet of foil or baking parchment. Scatter with the lemon slices, herbs, shallots and seasoning, then sit the second fillet on top – skin-side up. Tie in 2-3 places with string to secure, splash with wine and fold up the foil or paper to seal. Can be chilled for up to 3 hrs.
step 2
Place on a baking sheet and bake for 50 mins-1 hr until the salmon is cooked through – check by poking a knife into the fillets and making sure the flesh flakes easily. Serve in foil or paper on a serving plate, or carefully lift out using a couple of fish slices. Slice into portions and serve with the Lemon & chive mayonnaise and New potatoes 'Lyonnaise' (see 'Goes well with' recipes) and half-steamed broccoli (see below).
