Whole Roasted Salmon Stuffed with Herbs and Fennel

Serves: 8-12 | Prep: 5-10 minutes | Cooking: 30-45 minutes | Gluten Free

INGREDIENTS

2kg whole Atlantic salmon

1 bunch parsley, roughly chopped

1 bunch lemon thyme, roughly chopped

1 bunch basil, roughly chopped

6 garlic cloves, crushed

2 lemons, cut into rounds

6-8 bulbs baby fennel, cut into quarters

½ cup verjuice

¼ cup extra virgin olive oil

1 tablespoon sea salt

1 tablespoon roughly ground back pepper

200g full cream yoghurt, to serve

4 tablespoons mixed fresh herbs, to serve

SHOPPING LIST

2kg whole Atlantic salmon

1 bunch parsley

1 bunch lemon thyme

1 bunch mixed herbs of choice

1 bunch basil

6 garlic cloves

2 lemons

6-8 bulbs baby fennel

200g full cream yoghurt

Verjuice

Extra virgin olive oil

UTENSILS LIST

Baking tray

Mixing bowl

Garlic crusher

Sharp knives

Zester

METHOD

  1. Pre-heat the oven to 180°C.
  2. Place the salmon on a baking tray.
  3. In a bowl, mix together the herbs, garlic, verjuice, olive oil, sea salt and pepper.
  4. Stuff the inside of the salmon with the herb mixture and fennel bulbs.
  5. Score the salmon flesh and place a slice of lemon in, on each side.
  6. Cover the baking tray with silver foil and cook for 30-45 minutes.
  7. Mix together all of the yoghurt ingredients and serve with the salmon.

Tip: For a nutrient and flavour boosting variation, try adding 1 tablespoon unhulled tahini paste to the yoghurt garlic sauce. Verjuice is made from the juice of unfermented grapes and is available from specialty grocers and delis.