This recipe yields a juicy piece of salmon that is bursting with flavor. Stuffing the salmon with the herbs and lemon means they come into contact with the fish, and the flavor from the herbs sinks in. Feel free to use the herbs of your choice.
Cook time: 1 hour 5 minutes
Serves: 8-10
INGREDIENTS
- 1 5-pound whole salmon, scaled and gutted
- 3 pounds red-skinned potatoes
- 1 bulb of fennel
- olive oil
- 1/2 bunch of fresh dill
- 1/2 bunch of fresh flat-leaf parsley
- 1/2 bunch of fresh tarragon
- 2 lemons
- extra virgin olive oil
- Sea salt to taste
- Fresh ground pepper to taste
INSTRUCTIONS
- Preheat the oven to 450°F.
- Use a large roasting tray that the whole salmon will fit inside. You may have to turn the salmon diagonally for it to fit. If the head and tail drape over a little, it’s okay.
- Scrub the potatoes, then slice them into 0.2 slices. Lay them over the bottom of the tray and season well with sea salt and black pepper. Cut the fennel into six wedges, scatter over the potatoes, and give it a generous drizzle of olive oil.
- Lay half the herb leaves on the chopping board and grate lemon zest from one of the lemons over them and roughly chop everything together. Scrape the mixture into a bowl.
- Using a sharp knife, make 6 slashes on each side of the fish about 1/4 inch deep and at an angle.
- Sprinkle salt and pepper into each slash, then stuff with the lemon-herb mix and smooth flat. Drizzle the salmon lightly with olive oil and lay it on top of the potatoes and fennel.
- Slice up the remaining lemon, then stuff it into the cavity with the remaining herbs.
- Bake the fish for 15 minutes at 450°F, then turn the temperature down to 350°F and cook for another 30 minutes. Check the salmon during the baking process as some ovens cook faster than others.
- To check if the salmon is cooked, use a clean skewer and insert it into the deepest part of the fish, just behind the head. The fish is done if the skewer comes out clean.
- Squeeze lemon juice and drizzle olive oil over the fish and serve.
Bon Appétit 😋
