Baked salmon entirely stuffed with lemon and herbs

Baked salmon entirely stuffed with lemon and herbs

Servings: 4

Time: 30 minutes

Difficulty level: easy


2 kg salmon
1 kg peeled potatoes
1 fennel head
olive oil
bunch of fresh dill
bunch of fresh parsley
bunch of fresh thyme
1 lemon


Prepare a large baking tray which can fit all salmon, you'll probably have to lay down the fish diagonally. Peel, wash the potatoes and then cut into 0.5 cm thick slices. Put it in the tray and season with sea salt and black pepper. Cut fennel into 6 pieces and spread on the potatoes, then sprinkle with oil.

Collect half of the herbs on the cutting board, thoroughly grind the peel of half the lemon and roughly chop everything. Put everything in the bowl. Do a few angled notches with a sharp knife on each side of the fish (about 2 cm). Sprinkle with salt and pepper and fill with a pinch of herbal and lemon mixture. Gently sprinkle the fish with oil and put it on potatoes with dill. Cut the lemon into a few pieces and put it between fish and potatoes. Bake the fish at 230°C for the first 15 minutes, then lower the temperature to 180°C and bake for another 30 minutes. Fish should be ready by now, but at first check it with a toothpick and stick it into the thickest part of the fish. After taking it out, check whether it is warm enough. Finally sprinkle the salmon with lemon juice and olive oil.