Instructions

1. Wash the salmon and pat it completely dry with paper towels inside and out (this helps the marinade stick). Make 3–4 shallow, diagonal cuts on both sides of the fish skin.
2. Rub the salt, lemon juice, turmeric, coriander powder, and olive oil all over the outside, inside the cavity, and into the skin cuts. Let it sit for 15–20 minutes.
3. In a bowl, thoroughly mix the minced garlic, chopped onion, chopped tomato, green peppers, cumin powder, coriander leaves, lemon juice, and 1/2 teaspoon of salt.
4. Pack the vegetable mixture tightly inside the stomach cavity of the salmon. If you have leftover stuffing, lay it directly on your baking dish and place the fish on top of it.
5. Place the salmon on a large sheet of heavy-duty aluminium foil inside your baking pan. Drizzle the top with 1 tablespoon of olive oil. Wrap the foil tightly around the fish to lock in moisture. Bake at 200°C for 30–35 minutes.
6. Open the top of the foil safely to let steam escape, turn off the oven, and let it rest inside for 10 minutes. Top with the sliced lemons, sliced tomatoes, spring onions, and remaining fresh coriander right before serving.