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1
Preheat the oven to 150C.
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2
You will need an oven large enough to place the beetroot on one level and the salmon on another.
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3
Alternatively, you can cook the beetroot first and then follow this with the salmon if your oven has less capacity.
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4
You will need two long sheets of extra-strong aluminium foil and a roasting tray.
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5
Butter both sheets to avoid the fish sticking.
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6
Place one sheet on top of the roasting tray and season with herbamare and pepper.
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7
Wipe the salmon dry and make three incisions into each side of the salmon.
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8
Stuff all six incisions with a piece of red onion, lemon, and a little fresh parsley.
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9
Place the salmon on the tray and open up the fish.
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10
Season well with herbamare and stuff the fish with the remaining red onion, lemon, fresh parsley and carrot.
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11
Close the salmon and sprinkle with a little lemon juice to taste.
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12
Place the second sheet of foil on top of the salmon and crimp the edges inwards to create a parcel.
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13
Once sealed, place the salmon in the oven and roast for 1 1/2 - 2 hours.
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14
Now for the beetroot, kale and pomegranate salad.
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15
Scrub the beetroot clean and trim off any gnarly bits.
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16
Place them in a roasting tin or ceramic dish and pour boiling hot water over until the beetroot is half submerged.
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17
Season the water with a generous amount of salt and pepper and cover with aluminium foil, making sure that the foil is sealed tight.
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18
Place in the oven to roast.
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19
Allow 20 minutes for small beetroot and 40 minutes for really large ones before removing from the oven.
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20
Carefully unwrap the foil and turn all the beetroot so they cook evenly.
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21
Replace the foil lid and place back in the oven to roast for the same times given above.
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22
Once the beetroot has cooked, remove from oven and gently remove the foil.
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23
Allow to cool slightly and drain off the cooking liquid.
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24
Using gloves, peel the skin off the beetroot whilst still warm.
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25
If there are any gritty bits or bits of skin still attached to the beetroot, rinse gently under cold water and peel off.
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26
Slice the beetroot into quarters and place them in a bowl along with the juice and zest of both lemons.
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27
Finely chop the kale and add this to the beetroot along with the pomegranate seeds.
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28
Toss together, cover and set aside until the salmon is ready to be served.
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29
Once the salmon is cooked and ready to serve, remove the top foil from the roasting tray and simply move the whole fish onto a presentation plate or board to place at the centre of the table.
