Valentine Menu

From my kitchen heart healthy Salmon with lemon and rosemary :

• 2 salmon fillets, bones and skin removed
• 1 lemon, thinly sliced
• 4 sprigs fresh rosemary
• 1 tablespoon olive oil, or as needed
• salt and pepper to taste

1. Preheat oven to 400 degrees F (200 degrees C).
2. Arrange half the lemon slices in a single layer in a baking dish. Layer with 2 sprigs rosemary, and top with salmon fillets. Sprinkle salmon with salt, layer with remaining rosemary sprigs, and top with remaining lemon slices. Drizzle with olive oil.
3. Bake 20 minutes in the preheated oven, or until fish is easily flaked with a fork.

BASICS TO PAIRING WINE WITH SALMONFull-Bodied White Wines – As a general rule, rich oily fish like salmon pair wonderfully with full-bodied white wines like oak-aged Chardonnay, Viognier, Marsanne, White Rioja, White Burgundy and White Pinot Noir.