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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 butternut squash on one level and the salmon on another.
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3
Alternatively, you can choose to cook the butternut squash 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 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, fresh parsley and carrot.
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9
Close the salmon and sprinkle with a little lemon juice to taste.
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10
Place the second sheet of foil on top of the salmon and crimp the edges inwards to create a parcel.
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11
Once sealed, place the salmon in the oven and roast for 1 1/2 - 2 hours.
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12
For the butternut squash, kale and pomegranate salad.
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13
Chop up the squash into bitesize chunks, place them on an uncovered tray and place in the oven.
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14
Allow 30 minutes for the squash to roast in the oven.
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15
Once the butternut squash is cooked, remove from oven.
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16
Finely chop the kale and add this to the pomegranate seeds.
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17
Toss together, cover and set aside until the salmon is ready to be served.
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18
Garnish the salad with the roasted butternut squash.
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19
Once the salmon is cooked and ready to serve, remove the top foil from the roasting tray and simply move a whole fish onto a presentation plate or board to place at the centre of the table.
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20
To serve, gently scrape off the skin (and assorted cooked vegetables from the incisions) and start portioning up the fish.
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21
Serve along with the salad and buttered new potatoes.
