Whole roasted salmon

• salmon

  filleted to give two sides, skin on

• lemon↗1

  sliced

• mixed herbs (e.g., parsley)

  dill, chervil or tarragon

• bay leaves↗2
• shallots

  thinly sliced

• white wine

  splash

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C/180 °C (fan/gas 6). Place one salmon fillet, skin side down, on a large sheet of foil or baking parchment. Distribute the lemon slices, herbs, shallots and seasoning over it, then place the second fillet on top – skin side up. Tie the fillets together in 2‑3 places with kitchen string, splash with wine and fold the foil or parchment to seal. It can be chilled for up to 3 hours.

2. 2

   Place the packet on a baking sheet and bake for 50 minutes to 1 hour until the salmon is cooked through – test by inserting a knife into the fillets and ensuring the flesh flakes easily. Serve the salmon in the foil or parchment on a serving plate, or carefully lift it out using a couple of fish slices. Cut into portions and serve with lemon‑and‑chive mayonnaise, new potatoes ‘Lyonnaise’ and half‑steamed broccoli.