Salmon is a deliciously rich fish which pairs so perfectly with the beautifully layered and refreshing Yealands Pinot Gris. Baking salmon fillets is deceptively easy and serving it with a salsa verde and simple leafy salad lets it shine in all its glory. This is a wonderful meal to serve for friends and family all year round, you could serve with roast potatoes in winter, or add some stone fruit to the salad in summer to echo the wine’s flavour notes.
Prep time : 15 mins
Cook time : 15 mins
For the salsa verde:
Preheat your oven to 200 Celsius. Combine the herbs, capers and lemon juice in a food processor and pulse until evenly chopped.
With the processor running, slowly drizzle the olive oil in and process until evenly combined. Season to taste with salt and pepper and set aside.
Put your salmon fillets on a baking tray lined with baking paper, drizzle with olive oil and season with salt and pepper. Squeeze a little lemon juice over each one.
Bake in the oven for 11 – 12 minutes. A good guide that I found online is that each 1.5cm in height needs 5 minutes. Measure the height of the fattest part of the salmon fillet and bake for 5 mins for each 1.5cm. Mine were about 3.3cm so I did around 11 - 12 minutes. You can flake the salmon with a fork to check it is done too.
While the salmon is baking, prepare the salad. Toss the leaves in the olive oil and scatter the orange zest on top. To segment the orange, cut both ends off and peel. With a small sharp knife cut between the white lines on an angle so you release segments out. Add to the salad.
Plate the baked salmon and top with the salsa verde and salad on the side. Enjoy!