Salmon with spring vegetables and ginger

Serves 8

1.2kg whole prepared salmon 2 tbsp olive oil, plus extra for greasing 2 garlic cloves, peeled and sliced lengthways 5cm fresh root ginger, peeled and grated 100g spring greens, finely shredded 4 spring onions, trimmed and chopped 150g purple sprouting broccoli, trimmed and halved lengthways 1 tbsp honey juice of 1 lemon, plus 1 lemon cut into 10 slices sea salt and black pepper Preheat the oven to 180°C/gas mark 4 and grease a large oven tray with oil. Place the fish on the tray and line up 5 pieces of kitchen string underneath, spaced along its length, ready to tie around the fish. In a large mixing bowl, combine the garlic, ginger, greens and onions. Add the broccoli, olive oil and honey, and season with the salt and pepper. Pour the lemon juice over the vegetables and combine thoroughly. Stuff the salmon with the dressed vegetables and place 2 slices of lemon, overlapping, under each piece of string to line up along the top. Pull each piece of string together and tie in a knot, tightly, surrounding the fish with any leftover vegetables. Bake for 35-40 mins until the salmon is cooked through and the vegetables are soft and crispy. Serve immediately.