Ingredients:

A copy of The Times (London, New York, Chicago, or LA, your choice)
4 large handfuls fresh mixed herbs (dill, basil, rosemary, flat leaf parsley, and fennel tops)
1 (3 1/2 to 4 pound/ 1.5 kilogram) whole salmon, scaled and gutted
Sea salt and freshly ground black pepper
Olive oil
2 lemons, thinly sliced
6 spring onions, thinly sliced
2 tablespoons fennel seeds, cracked

Method

Open out the paper to the middle page, and scatter
half the herbs over it.
Place the salmon in the middle of the paper and
season inside and out and rub with olive oil.
Scatter over the lemon slices, spring onions, fennel
seeds and remaining herbs, tucking some inside the fish.
Drizzle with a little extra olive oil.
Wrap the paper around the salmon, securing it well
with lots of string.
Dampen the paper well under the tap. Place parcel
directly on the top shelf of a preheated 425 degrees
F (220 degrees C) oven, for 35 minutes, or
preferably, cook on the barbecue or on a rack over a
camp fire for about 25 minutes on each side.
Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Difficulty: Easy

Source: Jamie Oliver Cook Book