The thought of preparing a whole salmon, head, bones and all, may seem intimidating at first. But this is actually one of the easiest dishes, that can feed a large number of guests. It is an excellent choice for a family staying on a gluten-free diet. This recipe is a no-brainer when I need to prepare gluten-free dishes that can be consumed for several meals, or feed a larger crowd. What else are your go-to gluten-free recipes for parties or big gatherings? Feel free to share with us in the comments!
Heat your oven to 375°F. Place the two large sheets of foil on top of each other on a roasting pan, and coat it with olive oil. Place the salmon on top, with parsley, bay leaves and lemon, salt and pepper, in the body cavity. Tip: Defrost the salmon overnight in the fridge before preparation. Cover with another sheet of foil, and fold the edges together but leave an opening to pour in the wine. Fold edges of the foil completely to seal. Put pan in the oven and roast for 50 to 60 minutes. You can choose to serve dish hot or cold. Serve over a nice serving tray with lemon slices and sprigs of parsley.