4 fresh salmon fillets
100ml Eisberg Alcohol-Free Rosé
50ml Extra Virgin Olive Oil
½ tsp crushed dried chillies
Pinch of black pepper
A few sprigs of fresh thyme
800g baby potatoes
2tbs fresh pesto
100g mixed lettuce leaves
2cm piece cucumber, sliced
1 spring onion, sliced
A few sprigs of fresh parsley, leaves picked
Preheat the oven to 180°C fan/200°C conventional/Gas 6.
Zest the lemons and reserve a little for garnish, then place the rest into a small bowl or dish. Squeeze in the lemon juice. Whisk in the Eisberg Alcohol-Free Rosé, olive oil, crushed chillies and black pepper.
Place the salmon fillets in a dish or bowl and pour over two thirds of the marinade to coat. Cover and chill for at least half an hour.
Place a piece of foil onto a baking tray and oil lightly, then transfer the fillets to the foil. Roast for 20 minutes or until the salmon is just cooked.
Meanwhile, boil the potatoes in boiling water for about 15 minutes or until tender, then drain and stir in the pesto.
Make the salad with the leaves, cucumber, olives, spring onion and parsley.
Serve the salmon with the thyme sprigs and lemon zest sprinkled over – the potatoes and salad on the side. Pour the rest of the marinade into a jar to drizzle over.