Rosé - Mustard Salmon with fennel and apple salad

Serves 2 people

25 minutes

Ingredients:

2 fresh salmon fillets

½  tbsp of Dijon mustard

1 tbsp of olive oil

1 tbsp of chopped parsley

1 tbsp of fresh lemon juice

1 clove of garlic minced

1 tsp honey

2 round slices of lemon

Salt and pepper to taste

Fennel Salad

1 fennel

1 apple

Juice of ½ a lemon

2 tbsp olive oil

Shaved parmesan, as desired

Salt and pepper to taste

1. Preheat oven to 200°C.
2. Combine the mustard, olive oil, parsley, honey, lemon juice and garlic in a bowl with a pinch of salt and pepper. Spread this marinade over the salmon fillets and place them on a baking sheet lined with parchment paper. Top with lemon slices and place in the oven for 12-15 mins or until just cooked and flaky.
3. Meanwhile, shave the fennel using the largest side of a grater. Peel and core the apple and shave into thin pieces using the grater. Grate the parmesan as desired.
4. Combine apple, fennel, parmesan, olive oil and lemon juice in a salad bowl and add salt and pepper to taste. Serve together with the warm salmon and a chilled glass (or two) of savōr vin français.