Whole roasted salmon with herbs
Just because it’s summer doesn’t mean you can’t enjoy a roast, but rather than a heavy gravy-laden affair, opt for salmon. Infused as it cooks with fresh herbs and lemon, this is a dish that is easy to make and guaranteed to be a hit with all the family.
How long will it take?
1 hour
What’s the serving size?
Serves 4
What do I need?
- 2 medium potatoes
- 2 medium carrots
- Salt and freshly ground black pepper
- 1 whole salmon
- ½ bunch fresh tarragon, chopped
- ½ bunch fresh dill, chopped
- 6 cloves garlic, skin on
- 2 lemons, sliced into rounds
- 2 tbsp olive oil
How do I make it?
- Preheat oven to 180C.
- Peel potatoes and carrots and slice into 1mm thick rounds (use a mandolin if you have one).
- Arrange potatoes and carrots in a layer over the base of a roasting dish. Season with salt and pepper.
- Use a sharp knife to score the skin and flesh of the salmon to the bone on both sides. Stuff the cuts and cavity of the salmon with herbs, garlic and lemon slices.
- Place salmon in roasting dish on top of the potatoes and carrots. Drizzle salmon with olive oil and season with salt and pepper. Cook in oven for 30 minutes.
- Remove from oven and check that the salmon is cooked by inserting a skewer into the thickest part of the fish, near the head. If the skewer is hot, the salmon is cooked. If not return to the oven and cook for a further 10 minutes.
- Serve with green vegetables.
