Salmon whole in the oven

1. Turn on the oven at 150-160 degrees Celsius in convection mode or heating above and below.

2. Peel the salmon carcass from the husk, open the belly and gut all the insides. Rinse the fish thoroughly under running water and dry with a paper towel. Put the fish on a cutting board and use a sharp knife to make longitudinal internal incisions throughout the salmon carcass, without cutting the spine, on one side and on the other.

3. In a separate container, mix sea salt, ground black pepper and Italian herbs together. You can add any other spices as desired. With a mixture of spices, rub the fish well from all sides inside and out.

4. Peel the red onion from the husk, wash and cut into half rings. Half of the lemons should also be washed and cut first in half, and then in thin slices.

Peel the carrots, wash them and cut them into medium pieces of any shape. Rinse the parsley, dry and cut off the rough cuttings, cut the rest.

5. Stuff the inside of the salmon with chopped vegetables, herbs and lemon. Squeeze out the juice from the remaining lemon and pour it abundantly over the fish carcass.

6. Put foil on a baking sheet and coat it quite generously with a piece of butter. Put the salmon stuffed with vegetables on the foil. Cover the fish with a second sheet of foil on top and seal the edges tightly.

7. Put the fish pan in the preheated oven to bake for one and a half to two hours, depending on the power of the oven and the selected baking mode.

8. Pull out the pan with the fish, carefully remove the top sheet of foil and transfer the whole baked salmon to a large plate for serving. Decorate the finished dish with sliced lemon, parsley and pomegranate kernels. Serve with baked vegetables.

Bon appetit!