One Pan Salmon & Veggies
Pinot Noir and salmon are one of those delightfully surprising pairings. Normally, you think of white wine and fish (which, truth be told, works incredibly well too), but an earthy, light Pinot Noir with vibrant acidity helps to balance salmon’s natural richness and savory flavors. In this pairing, our Firepeak Pinot Noir’s expressive dark fruits and currants with light spice imparted from oak aging are the perfect match to enhance the warm spice notes in the maple syrup glaze while accentuating the salmon’s buttery-ness. It's a true match made in heaven!
- 1 lb salmon (fresh or thawed)
- ½ lb baby potatoes, halved
- 2 cloves garlic, minced
- Olive oil for drizzling
- 2 tbsp maple syrup
- 1 tbsp whole grain mustard
- ¼ tsp paprika
- ½ lb asparagus spears
- 1 c. cherry tomatoes
- 1-2 Meyer lemons, thinly sliced into coins
- Salt & pepper
- Preheat the oven to 450 F and grease a baking sheet.
- Add the halved baby potatoes to a large bowl. Add garlic and drizzle with olive oil, sprinkle with salt & pepper. Gently toss until coated and scatter evenly onto a greased baking sheet.
- Bake potatoes in the oven until fork tender, 10-15 min. Remove from oven.
- While the potatoes are baking, mix together the maple syrup, whole grain mustard, paprika, and a dash of salt & pepper.
- In the same bowl used for potatoes, add the asparagus spears and cherry tomatoes. Toss with olive oil, salt & pepper until coated. Move potatoes to one side of the baking sheet 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 & pepper. Pour the maple glaze over the top of the salmon.
- 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.