Ingredients

• 1 whole salmon, ~6–7 lb (cleaned)
• Kosher salt & freshly ground black pepper
• Lemon wedges, to serve and to place on the salmon to bake
• Dressing — Traditional: 3 cups cubed breadcrumbs; 6 Tbsp melted butter; 1 cup chopped celery; 3 Tbsp chopped onion; juice of 1 lemon; chopped parsley; salt & pepper
• Dressing — Mediterranean Option: 3 cups whole-grain breadcrumbs; 4 Tbsp extra-virgin olive oil; 1 cup chopped celery; 3 Tbsp chopped onion; zest & juice of 1 lemon; chopped parsley; optional 1–2 Tbsp capers; salt & pepper

Instructions

1. Preheat oven to 325°F (160°C). Line or lightly oil a large roasting pan.
2. Pat fish dry; season cavity and skin with kosher salt & pepper. Make shallow slashes on the top skin.
3. Mix your chosen dressing (Traditional or Mediterranean). If dry, moisten with a bit of hot water.
4. Loosely stuff the cavity (don’t pack). Place salmon on the pan and bake about 1 1/2 hours until the thickest part reads 125–130°F and flakes.
5. Rest 5–10 minutes. Serve with lemon wedges and herbs.

Why This Fits the Mediterranean Pattern

• Seafood-forward: Salmon brings omega-3 fats and high-quality protein.
• Olive oil over butter (option): EVOO supports a Mediterranean fat profile; aim for ≥60% of your day’s fats as monounsaturated.
• Whole-grain option: Whole-grain breadcrumbs add fiber (partial credit toward the whole-grains goal).
• Herbs & citrus: Flavor from lemon and parsley instead of heavy sauces.

Nutrition (Estimated, per serving)

Estimates assume ~6 oz cooked salmon per serving; Mediterranean dressing (EVOO) spread across 8 servings; whole-grain breadcrumbs.