A delicious showstopper!


  • 3kg fresh whole salmon scaled and gutted

  • 1 small bunch flat leaf parsley chopped

  • 1/2 cup whole walnuts

  • 3 lemons, (2 x sliced)

  • 3 tbsp extra virgin olive oil

  • Celtic sea salt and freshly ground black pepper to serve

  • Mixed leaves for four


  • 1.

    Preheat oven to 180C.

  • 2.

    Wash the salmon and pat it dry with a paper towel inside and out. With a sharp knife make slices into the salmon and fill with parsley and walnuts.

  • 3.

    Place a piece of foil onto a large baking tray. Place fish on top in the centre or diagonally if it is too large and drizzle oil and squeeze some lemon on top. Place a few slices of lemon inside the salmon and on top. Season well.

  • 4.

    Wrap up the foil to make a loose parcel. Cook for up to one hour or until cooked through. To check the fish is cooked, take a clean skewer and push it into the deepest part of the fish, just behind the head.

  • 5.

    Remove the foil and squeeze extra lemon and olive oil over the fish.

  • 6.

    Serve with a mixed leaf salad.

Nutritional information

Nutritional analysis per serving (4 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Exclusive recipe by Lee Holmes from Supercharged Food


Keep leftover fish chilled and wrapped in the fridge to use for the salmon fish bowls recipe.

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