Roast salmon with beetroot, kale and pomegranate salad recipe

INGREDIENTS

• 1 whole salmon (approx. 2kg), descaled, gutted and cleaned
• 75 butter
• g small red onions, thinly sliced
• 2 unwaxed lemons, thinly sliced
• 2 unwaxed lemons, juice and zest
• 2 large carrot, thinly sliced
• 1 bunch of fresh parsley
• 1 Herbamare (sea salt with herbs)
• 1 salt and pepper
• cup beetroot
• 1 bunches of kale
• pinch pomegranates, shucked open and de-seeded (seeds placed in a bowl)