Whole Roasted Pink Salmon with Bay Leaf & Rosemary

Serve 2~3
Ready in 1 hours


-1 Refine wild caught whole salmon
-olive oil
-4 bay leaves
-a few sprigs rosemary
-1 lemon, sliced


1. Preheat oven to 200C. Salt both sides of the fish and the inside. Insert the bay leaves and rosemary into the cavity.

2. Grab a baking tray, drizzle with a little olive oil and place a few of the slices of lemon in a row in the middle of the tray. Place the fish on top. Place the remaining slices of lemon on top of the fish, drizzle with more olive oil and pop in the oven until crispy and golden on top, about 30 – 40 minutes depending on the size of your fish.

3. Serve with salad and steamed greens.

Credit to : https://sustainabletable.org.au/sustainable-seafood-recipe-australian-salmon/?fbclid=IwAR37-9BMP8S7K8GaqfEqE2exZ54XFmyr2a8wsWUCiy7U1DMmqfaquyoEwEk

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