Whole roast salmon with spring vegetables recipe | delicious. magazine

Ingredients

• For the salmon
• 1 large potato, sliced 1mm thick (see tips)
• 1 large carrot, sliced 1mm thick (see tips)
• 2.5-3kg whole organic salmon, scaled, gutted and cleaned (see tips)
• ½ bunch fresh thyme, leaves stripped
• 4 fresh rosemary sprigs, leaves stripped
• 1 garlic bulb, cloves separated and crushed, skin on
• 3 preserved lemons, cut in half, flesh removed and thinly sliced or chopped
• 2 tbsp extra-virgin olive oil
• For the spring vegetables
• 3 little gem lettuces, cut into quarters
• 200g radishes, trimmed and halved if large
• 250g asparagus, trimmed and cut into thirds
• ½ bunch fresh flatleaf parsley, roughly chopped
• ½ bunch fresh chervil, roughly chopped (see tips)