Whole Roasted Australian Salmon with Bay Leaf & Rosemary

Use sustainable Australian Salmon for this delicious recipe

“There are many sustainable seafood choices out there and purchasers shouldn’t doubt that their shopping choices can make a difference to our oceans. Diversifying our choices, buying local and accepting the true value of our seafood makes for a more sustainable industry and healthier oceans.” says Dr John Ford, Marine and Fisheries Ecologist at the University of Melbourne.

Credit: Maria Hannaford

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Environmental not-for-profit Sustainable Table has just released their sustainable seafood eBook, The Good Fish Book, available online for $15 via Sustainable Table.

The 42-page eBook is an easy-to-follow guide to sourcing, cooking and eating sustainable seafood and features handy guides and shopping directories as well as over 20 seafood and vegetarian recipes from acclaimed chefs and personalities including Tom Kime from Fish & Co, Mark Jensen of Red Lantern and Sarah Wilson of I Quit Sugar. The eBook was compiled with the assistance of Marine and Fisheries Ecologist Dr John Ford and Founder of Good Fish Bad Fish, Oliver Edwards.

Thank you to Sustainable Table for this delicious recipe.

Whole Roasted Australian Salmon with Bay Leaf & Rosemary

1 large Australian Salmon,
olive oil
4 bay leaves
a few sprigs rosemary
1 lemon, sliced

Preheat oven to 200C. Make sure the fish is descaled and clean.

Salt both sides of the fish and the inside.

Insert the bay leaves and rosemary into the cavity.

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.

Serve with salad and steamed greens.