We hope that you are loving our Wild Ferment Sauvignon Blanc – our March 2018 Feature wine – and wanted to give you some inspiration about what food to pair with it. We think this delicious Lemon baked Salmon recipe will work beautifully.

Get your ingredients sorted:

  • 4 fillets of Salmon (skin on)
  • ½ cup Lemon Juice
  • 1 Spanish Onion sliced
  • 2 Tbsp Capers
  • 4 Cloves Garlic minced
  • 20ml Olive Oil
  • Salt & Pepper to taste

Serve with:

  • 1 bunch of Asparagus
  • Rocket
  • Lemon Wedges
  • Cherry Tomatoes

To create the Lemon Baked Salmon

  1. Preheat oven to 180C. Prepare a baking tray with 4 pieces of aluminium foil large enough to wrap each salmon fillet.
  2. In a bowl, place lemon juice, onion, capers, garlic, olive oil, salt and pepper and mix until combined.
  3. Place the salmon on the foil with the skin down. Evenly spoon the lemon mix on the top of each fillet.
  4. Wrap the fillets up and place in the oven for 15 minutes.
  5. Remove the salmon from the oven let rest for five minutes before opening.
  6. Place asparagus into a steamer and cook through.
  7. Carefully unwrap the salmon and place on the plates. Serve with the asparagus, rocket, cherry tomatoes and lemon wedges. In winter serve with a sweet potato mash.

Download Recipe PDF