Photo: Caroline Attwood
Whole roasted salmon stuffed with lemon & herbs
12 ingredients
10
openrecipes
Salmon is such a fantastic fish, it really doesn't need much help at all to be delicious, but I'm a sucker for lovely fresh herbs and I couldn't resist - plus they make the fish look pretty good, too! Slashing the fish like this and stuffing the herbs inside means they really get in contact with the meat, giving it a real depth of flavour. What's great about this dish is that it's just as good cold as it is hot, so cook it ahead of time and serve at room temperature if you fancy.
Estimated Nutrition (whole recipe, rough)
540
Calories
27g
Protein
27g
Fat
50g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Fennel | 1/2 bulb (87g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2.5 kg whole salmon, from
- , ask your fishmonger, scaled and gutted
- 1.5 kg red-skinned potatoes, scrubbed clean and sliced into ½cm rounds
- sea salt
- freshly ground black pepper
- 6 pieces baby fennel
- olive oil
- 1 small bunch fresh dill
- 1 small bunch fresh flat-leaf parsley
- 1 small bunch fresh tarragon
- 2 lemons
- extra virgin olive oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By jamieoliver ·
Recipe sourced from
openrecipes