Baked Salmon with Lemon-Garlic Asparagus

Pair this fresh, savory dish with a glass of Kim Crawford Illuminate Sauvignon Blanc.

Ingredients:

  • 1-1.5 lb salmon fillet
  • ½ cup extra-virgin olive oil
  • 2 tbsp minced garlic
  • 2 tbsp chopped parsley
  • 2 tbsp lemon juice
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 bundle of asparagus spears
  • 1 fresh lemon, sliced

Instructions:

 
  1. Preheat oven to 425°F.
  2. Remove skin from salmon, and rub the fillet with olive oil, salt, and pepper on both sides.
  3. Place salmon fillet on a baking sheet lined with aluminum foil.
  4. Wash asparagus spears and pat-dry. Place on the baking sheet next to the salmon.
  5. Squeeze lemon juice on the salmon and asparagus.
  6. Place minced garlic, chopped parsley, and lemon slices over the salmon and asparagus.
  7. Bake for 8-11 minutes. Remove from oven once thoroughly cooked.
  8. Season with salt to taste and enjoy with a glass of Kim Crawford Illuminate Sauvignon Blanc.

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Gott for Good pledges to help bring food to neighbors in need this holiday season

Joel Gott Wines is proud to partner with Feeding America, an organization that shares Joel's belief that every family deserves food on the holiday table.

A program supporting Feeding America and their network of 200 local food banks, Gott for Good pledges to help bring food to neighbors in need this holiday season.

In the 4th consecutive year, Joel Gott Wines is a proud Feeding America national partner & will help provide 2.5 million meals for families in need.

*$1 helps provide at least 10 meals secured by Feeding America® on behalf of local member food banks

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Stir-Fried Spinach with Garlic and Peanuts with FRE Alcohol-Removed Chardonnay

A delicious easy meal paired with your favorite glass of FRE Alcohol-Removed Chardonnay

PREP TIME: 15 minutes
COOK TIME: 10 minutes
TOTAL TIME: 25 minutes

Ingredients: ​

  • 2 red bell peppers, thinly sliced
  • 1 onion, thinly sliced
  • 4 cloves garlic, thinly sliced
  • 3 Tbsp sesame oil
  • 2 (10-oz) pkg spinach
  • 2 tsp brown sugar
  • 1 tsp rice wine vinegar
  • 1 cup chopped dry roasted peanuts

Instructions:

  1. Cook bell peppers, onion, and garlic in hot oil in a large nonstick skillet over medium-high heat 5 minutes or until vegetables are crisp-tender.
  2. Gradually add spinach, stirring until spinach begins to wilt. Add brown sugar and vinegar, stirring until blended. Stir in nuts. Season with salt and pepper, if desired.

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