Paired with Private Reserve Chardonnay
Prep Time: 20 mins | Cook Time: 25-30 mins | Serving Size: 4
Light, quick, and flavorful, this dish is the definition of summer on a plate. Made with fresh vegetables and a sweet-tangy citrus glaze on salmon, it pairs beautifully with 2023 Beringer Private Reserve Chardonnay. The wine’s rich notes of ripe fruit, buttery texture, and subtle oak bring balance to the citrusy glaze and highlight the freshness of the ingredients. Whether you're dining alfresco or looking to switch up a weeknight dinner, this recipe is worth a try.
Ingredients
For the salmon
- 4 salmon fillets (6 ounces each), skin-on Salt and black pepper to taste
- 2 tablespoons olive oil
- Zest of 1 lemon
- Zest of 1 orange
- Juice of 1 lemon
- Juice of 1 orange
- 2 tablespoons honey 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
For the roasted vegetables
- 1 pound baby potatoes, halved
- 2 carrots, peeled and cut into chunks
- 2 parsnips, peeled and cut into chunks
- 1 red onion, cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400°F.
- In a small bowl, whisk together the olive oil, lemon zest, orange zest, lemon juice, orange juice, honey, minced garlic, and Dijon mustard to make the citrus glaze for the salmon. Set aside.
- Place the salmon filets skin-side down in a shallow dish. Season with salt and black pepper. Pour the citrus glaze over the salmon, making sure it's evenly coated. Let the salmon marinate while you prepare the roasted vegetables.
- In a large mixing bowl, combine the halved baby potatoes, carrot chunks, parsnip chunks, red onion wedges, olive oil, dried thyme, dried rosemary, salt, and black pepper. Toss until the vegetables are well coated.
- Spread the vegetables in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and golden brown, stirring halfway through cooking.
- While the vegetables are roasting, heat a large oven-safe skillet over medium-high heat. Add a drizzle of olive oil. Once hot, add the salmon fi lets to the skillet, skin-side down. Reserve the marinade.
- Sear the salmon for 2-3 minutes, until the skin is crispy and golden brown. Flip the salmon fi lets and pour the reserved marinade over the top.
- Transfer the skillet to the preheated oven and roast the salmon for 8-10 minutes, or until it fl akes easily with a fork and is cooked to your desired level of doneness.
- Remove the roasted vegetables from the oven and transfer them to serving plates. Top with the citrus-glazed salmon fi lets. Serve hot, garnished with fresh herbs if desired.
96 Points 2023 Private Reserve Chardonnay
“Aromas of lemon confit, yellow apples, baking spices and grilled pineapple. The palate is full-bodied with a creamy texture and bright acidity, giving flavors of grapefruit, lanolin, apple tart and honeysuckle. Quite a powerful wine that is carried by pure acidity and freshness.” - JamesSuckling.com, January 2025
