Baked Salmon With Dill Cream For Two
Baked Salmon With Dill Cream This recipe covers 5% of your daily requirements of vitamins and minerals. One serving contains 56 calories, 7g of protein, and 2g of fat. It will be a hit at your valentin day event. A mixture of lowfat milk, salt, dill weed, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 45 minutes.
Instructions
Preheat oven to 425F. Spray foil-lined baking sheet with cooking spray.
Place FROZEN fillets, skin-side down, on baking sheet.
Bake 20 to 24 minutes or until fish flakes easily with fork (145F).
Meanwhile, stir together remaining ingredients in small bowl.
Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc
Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Foley Johnson Carneros Chardonnay with a 4.6 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.
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Foley Johnson Carneros Chardonnay
Aromas are concentrated and complex in our 2016 Carneros Chardonnay. Notes of grilled peach, pear, buttered croissant, and vanilla set the stage for a rich, and full-bodied Chardonnay. The aromas expand on the palate with mouthwatering flavors of pear, apple crisp, honeysuckle, toasted coconut, and vanilla wafer. This wine’s balance and structure coupled with its bright acidity makes it an age-worthy wine to be enjoyed for several years. Enjoy this beauty with a succulent roasted chicken and wild mushroom risotto.