Ingredients

• 1.5kg/3lb 5oz fresh salmon
• cleaned
• 4 unwaxed lemons
• quartered
• 5 garlic cloves
• cut in half
• 1 large bunch fresh flatleaf parsley
• 200g/7oz clams
• 200g/7oz fresh prawns
• 200g/7oz mussels
• 200g/7oz fresh cherry tomatoes
• 2 glasses dry white wine
• 8 tbsp extra virgin olive oil
• salt and freshly ground black pepper to taste
• 1kg/2¼lb new potatoes
• 3 tbsp pesto sauce
• salt and freshly ground black pepper to taste

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Place the salmon in the middle of a large roasting tin (at least 10cm tall). Stuff the belly of the salmon with the lemons
• garlic cloves and some of the parsley.
• Surround the salmon with the clams
• prawns
• mussels
• cherry tomatoes and any remaining lemons and garlic.
• Pour over the white wine and the olive oil and season with salt and freshly ground black pepper. Completely cover the salmon with the remaining parsley.
• Cover with foil and place in the oven. Bake for approximately 45 minutes
• until the fish is cooked and the flesh starts to come away from the bone easily. Remove from the oven and place on a large dish surrounded by the cooked clams
• prawns
• mussels and tomatoes. Drizzle all over with any roasting juices.
• For the potatoes
• heat a saucepan of water and bring to the boil. Add a pinch of salt
• then add the potatoes and cook until al dente.
• Drain the potatoes
• allow them to cool down and then cut them in half.
• In a large bowl mix the pesto sauce and potatoes together.
• Season with salt and freshly ground black pepper and serve immediately with the salmon.