Whole baked salmon with parsley and walnuts

{ SERVES 6–8 }

3–4 kg (6 lb 12 oz—8 lb 13 oz) fresh whole salmon, scaled and gutted

60 ml (2 fl oz/¼ cup) extra virgin olive oil, plus extra for drizzling

3 lemons, 1 halved, 2 sliced

sea salt and freshly ground black pepper, to taste

handful flat-leaf (Italian) parsley, chopped

115 g (4 oz/1 cup) walnuts, chopped

Preheat the oven to 180°C (350°F).

Wash the salmon and pat it dry with paper towel inside and out. Lay a sheet of foil on a large baking tray. Lay the fish in the centre of the tray (or diagonally if too large), drizzle over the olive oil and squeeze over the juice from one lemon half. Place lemon slices inside the salmon and some more on top. Season well with salt and pepper. Seal the foil to make a loose parcel.

Bake for 30 minutes or until the salmon is cooked through — check by inserting a skewer or sharp knife into the thickest part of the fish, just behind the head. About halfway through cooking, open the parcel, add the parsley and walnuts, then reseal. When the fish is cooked, remove the foil, squeeze over the juice from the remaining lemon half and drizzle over extra olive oil.

Eat straight away or refrigerate overnight. Use any left-over salmon to whip up my Asparagus, Mushroom and Salmon Frittata for lunch!