Lyndey Milan's fresh Roast salmon with salsa verde, kipflers and asparagus pairs well with a rich and textural white like Chardonnay, however don't rule out the lighter bodied reds.
1 side salmon (King or Atlantic), approx. 1.1–1.25kg
700g small kipfler potatoes, scrubbed, halved lengthways
2 tablespoons (40ml) extra virgin olive oil
2 lemons, thinly sliced
Salt and freshly ground black pepper
2 cloves garlic, finely chopped
2 bunches asparagus, ends snapped off
2 cups loosely packed flat-leaf parsley leaves
1 cup loosely packed basil leaves
½ cup loosely packed mint leaves
1 clove garlic, peeled
1 tablespoon capers, drained, rinsed
1 tablespoon (20 ml) red wine vinegar
1 teaspoon Dijon mustard, extra forte
3 anchovy fillets, drained, rinsed, patted dry
½ cup (125ml) extra virgin olive oil
salt and freshly ground black pepper
Recipe by Lyndey Milan
Photography by John Paul Urizar
1. Pre-heat the oven to 175ºC (155ºC fan-forced). Remove salmon from fridge to come to room temperature for 10 minutes or so. Place potatoes on a baking tray, drizzle with 1 tablespoon (20ml) oil and place in oven. Remove any bones from salmon using fish tweezers. Line a large baking tray with wide foil and brush with some oil.
2. Place half the lemon slices on the foil, then place salmon, skin side down, on top. Drizzle with remaining oil, sprinkle with salt, pepper and garlic and rub to coat; top with remaining lemon slices then fold over the foil, tenting it to leave a small gap between the foil and the fish. Bake for 20 minutes or until cooked as desired. Add asparagus to potatoes after the salmon has been in for 10 minutes. Salmon is best when served slightly rare in the centre to retain the moisture. Check thickest part with a thin knife.
3. Meanwhile for the salsa verde: blend or process ingredients until just smooth. Season to taste with salt and pepper. Cover surface of mixture tightly with plastic wrap to exclude air and prevent discolouration.
4. Remove salmon from oven, undo foil taking care of steam, then slide onto a large warm serving plate, add potatoes and asparagus and serve with a jug of salsa verde on the side.
Lyndey’s note: if making this for less than 6 people, leftover salmon can be used in the poached salmon, pea and potato salad recipe. Dijon mustard in Australia tends to be milder than that in its home, France. However, Extra Forte (stronger) Dijon is now available in supermarkets.
Chardonnay or Nero d’Avola