Grandma's Incredible Baked Giant Salmon with Herbs and Vegetables

Preheat your oven to 400°F (200°C). Prepare the salmon by rinsing them thoroughly under cold water and patting them dry with paper towels. Make several diagonal slits on both sides of each fish, about 1 inch apart, ensuring not to cut too deep.

In a small bowl, combine olive oil, salt, black pepper, and smoked paprika. Rub this mixture generously all over the salmon, inside and out, making sure to get into the slits. Stuff the cavities of the salmon with a mix of lemon slices, red onion slices, and some of the chopped dill and parsley.

Arrange the potato wedges and sliced bell peppers around the salmon on a large baking sheet lined with parchment paper. Drizzle the vegetables with a little olive oil, and season them with salt and pepper. Add smashed garlic cloves and remaining lemon slices among the vegetables.

Bake the salmon and vegetables in the preheated oven for 30-40 minutes, or until the salmon is cooked through and flakes easily with a fork. The cooking time will vary depending on the thickness of your salmon. The internal temperature should reach 145°F (63°C).

Once baked, carefully remove the salmon and vegetables from the oven. Garnish with the remaining fresh dill and parsley. Let the salmon rest for 5-10 minutes before serving. This allows the juices to redistribute, keeping the fish moist.

Serve the baked giant salmon immediately with the roasted vegetables. This dish is perfect as a centerpiece for a family gathering or special occasion.