"Baked" Whole Salmon

Serve this as an elegant hors d'oeuvre or as an entrée

1 whole salmon (about 4 lbs), cleaned
Salt and freshly ground black pepper
1 medium onion, thinly sliced
1 lemon, thinly sliced
4 or 5 sprigs of parsley
1 tsp dried thyme (or 5 sprigs fresh thyme)
1 Tbsp Vera Jane's Extra-Virgin Olive Oil

Preheat oven to 400°F.

Rinse the salmon inside and out and pat it dry. Sprinkle the inside with salt and pepper, and stuff it with half of the onion, half of the lemon, and all of the parsley. Tear off a sheet of aluminum foil large enough to wrap the salmon. Place the salmon on the foil and sprinkle with salt, pepper, and thyme. Rub with olive oil. Scatter the remaining onion and lemon slices on top and seal foil tightly. Place on a cookie sheet and bake 40-45 minutes. Cool in the foil on a rack. Remove onion and lemon; skin if desired. Serve at room temperature. Serves 6 to 8 people as an entrée

Makes 6 — 8 servings

Allergy Warning: Contains Fish

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