The fresh citrus, the earthy time and the slightly sweet and delicate salmon pair beautifully with the subtle floral aroma and refreshingly bright acidity of our crisp rosé of pinot noir.
- 1-3 lb piece skinless salmon fillet
- 1 tablespoon olive oil
- Kosher salt and pepper
- 1 orange, thinly sliced
- 1 lemon, thinly sliced
- 12 sprigs fresh thyme
Heat oven to 375° F. Place the salmon on a parchment-lined baking sheet.
Drizzle the salmon with the oil and season with salt and pepper – you want about a 3:1 ratio heavier on the sale. Place orange, lemon, and thyme around it your salmon and roast until opaque throughout, 20 to 25 minutes. Using a grill spatula or two large kitchen spatulas, carefully transfer the salmon to a platter and arrange the orange, lemon and thyme on top and around it.