Whole Baked Salmon with Parsley and Walnuts Recipe
This dish is an impressive showstopper for dinner parties or gatherings. I usually serve it with a simple salad or baked vegetables. The next day I use the leftovers to whip up a salmon and asparagus frittata.
Serves: 6–8
=R1=
Whole Baked Salmon with Parsley and Walnuts Recipe
This delicious Whole Baked Salmon with Parsley and Walnuts is an impressive showstopper for dinner parties or gatherings.
Servings
Prep time
Cook time
Recipe
Ingredients
- 3–4kg fresh whole salmon, scaled & gutted
- Small bunch flat-leaf parsley, chopped
- 1 cup whole walnuts
- 3 tbsp extra-virgin olive oil
- 3 lemons (2 sliced)
- Celtic sea salt & freshly ground black pepper
Method
- Preheat oven to 180°C.
- Wash salmon and pat dry with paper towel inside and out.
- With sharp knife, make slices into salmon and fill with parsley and walnuts.
- Place piece of foil on large baking tray. Place fish on top in centre or diagonally if too large, and drizzle oil and squeeze lemon on top.
- Place a few slices of lemon inside salmon and on top. Season well.
- Wrap foil to make loose parcel.
- Cook for 30 mins or until cooked through. To check fish is cooked, take a clean skewer and push into deepest part of fish, just behind head.
- Remove foil and squeeze extra lemon and olive oil over fish.
- For use on following day, keep chilled in fridge.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
