This recipe works great with Yealands Sauvignon Blanc 2019, and the savory salmon and bright citrus notes from the wine make for a great combination. The herb butter gives the dish more depth and richness, which brings out the flavors and goes well with the crisp acidity of the Sauvignon Blanc.
Ingredients: 4 salmon fillets. Salt and pepper to taste. 2 tablespoons olive oil. 1 lemon, sliced. For the herb butter:. 1/2 cup unsalted butter, softened. 2 tablespoons chopped fresh parsley. 2 tablespoons chopped fresh dill. 2 tablespoons chopped fresh chives. 1 tablespoon lemon juice. 1 teaspoon lemon zest. 1 garlic clove, minced.
Instructions: Preheat your oven to 375F 190C. Season the salmon fillets with salt and pepper. In a skillet over medium-high heat, heat olive oil. Sear the salmon fillets for 2 minutes on each side. Transfer the salmon to a baking dish lined with lemon slices. In a small bowl, mix together all ingredients for the herb butter until well combined. Spread the herb butter over the tops of the salmon fillets. Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. Serve hot, garnished with additional herbs if desired.
Prep Time: 15 minutes
Cook Time: 15 minutes
shaina glass
