Preheat the oven to fan assisted 130C / 150C / 300F /gas 2. You will need an oven large enough to place the butternut squash on one level and the salmon on another. Alternatively, you can choose to cook the butternut squash first and then follow this with the salmon if your oven has less capacity.

You will need two long sheets of extra-strong aluminium foil a roasting tray. Butter both sheets to avoid the fish sticking. Place one sheet on top of the roasting tray and season with herbamare and pepper.

Wipe the salmon dry and make three incisions into each side of the salmon. Stuff all six incisions with a piece of red onion, lemon, fresh parsley and carrot.

Close the salmon and sprinkle with a little lemon juice to taste.

Place the second sheet of foil on top of the salmon and crimp the edges inwards to create a parcel. Once sealed, place the salmon in the oven and roast for 1 ½ - 2 hours.

For the butternut squash, kale and pomegranate salad. Place the buternut cubes in an uncovered tray and place in the oven. Allow 30 minutes for the squash to roast in the oven. Once the butternut squash is cooked, remove from oven.

Finely chop the kale and add this to the pomegranate seeds. Toss together, cover and set aside until the salmon is ready to be served. Garnish the salad with the roasted butternut squash.

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.

To serve, gently scrape off the skin (and assorted cooked vegetables from the incisions) and start portioning up the fish. Serve along with the salad and buttered new potatoes.