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Tara Reprogle
 
June 3, 2016 | Food & Wine Pairings | Tara Reprogle

Food & Wine Pairing: 2013 Pinot Noir with Baked Salmon

Serves 6

This recipe is one of those dress-me-up-or-dress-me-down types of meals. Need to impress the in-laws? Serve alongside pasta! Want a quick and wholesome dinner after work? Make a salad with a light vinaigrette while the salmon bakes and in a few minutes you'll have a tasty, healthy dish the whole family will enjoy.

Paired perfectly with our 2013 Pinot Noir, this bright and aromatic style of Pinot Noir perfectly matches fish dishes such as salmon.

Ingredients

1 large salmon filet, 2 lbs. (skin on)

1 large shallot, finely chopped

3 tablespoons chopped fresh parsley

5 tablespoons chopped fresh cilantro

2 tablespoons chopped fresh dill

1 lemon, cut in half

3 tablespoons olive oil

Sea salt (or Kosher salt)

Freshly ground black pepper

Instructions

Preheat oven to 400° and generously grease a glass baking dish with olive oil. Place salmon filets skin-side down on the foil and sprinkle with salt and pepper. In a separate bowl, mix the shallot, herbs, olive oil and juice from half the lemon. Thinly slice the other half of the lemon into rounds. Place on salmon in a row across the top. Gently spoon the herb mixture on top of lemon and pat to cover filet evenly. Bake for 10 - 11 min or just until the salmon is cooked (you can check by inserting the tip of a small knife into the center). Serve and watch the compliments roll in.

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