Pinot Noir + One Pan Salmon & Veggies
While most fish typically pair best with white wine, salmon is hearty enough to stand up to a moderate amount of tannin. Pinot Noir is therefore the perfect candidate to pair with this quick and easy salmon dinner. The District 7 Pinot Noir is light and fruity but packs enough structure and body to balance the healthy fats in this great-for-any-day-of-the-week salmon recipe.
Serves: 2
Total Time: 45 min
Ingredients
- 1 lb salmon, fresh or thawed
- ½ lb asparagus spears with ends trimmed
- ½ baby potatoes, halved
- 1 cup cherry tomatoes
- 1-2 Meyer lemons, thinly sliced into coins
- 2 sprigs of rosemary, chopped
- 2 cloves of garlic, minced
- Olive oil for drizzling
- 1 tbsp whole grain mustard
- 2 tbsp pure maple syrup
- ¼ tsp paprika
- Salt and pepper
Instructions
- Preheat oven to 450 ºF and grease a baking sheet.
- Add the halved baby potatoes to a large bowl. Drizzle with olive oil and sprinkle with salt and pepper. Gently toss until coated and scatter evenly onto the greased baking sheet.
- Bake potatoes in the oven until they slide off a fork when pierced (10-15 min). Remove the pan from oven.
- While the potatoes are baking, mix together the maple syrup, whole grain mustard, paprika and a dash of salt and pepper.
- In the same bowl used for the potatoes, add the asparagus spears and cherry. Toss with olive oil, salt and pepper until coated. Move potatoes to one side of the pan and lay the asparagus and tomatoes on the other. Top both sides with lemon slices.
- Place the salmon in the center of the baking pan. Drizzle with olive oil and sprinkle with salt and pepper. Pour the maple glaze over top.
- Place the pan back in the oven until the salmon is tender and flakes with a fork (10-15 min). Turn the broiler on low for the last 2 minutes to caramelize the top of the maple glaze. Serve hot.