5/7 fresh salmon fillets
Half bottle of the recommended wine
Some salad or fresh mixed vegetables
1 organic lemon
Extra virgin olive oil, butter, salt, pepper
Recommended wine: Valdobbiadene Prosecco DOCG Tranquillo
Cut the chives into small pieces and set aside. Steam the potatoes: once cooked, keep them covered and warm. Rinse and pat dry the salmon with paper towels. Make sure to remove all the smaller bones in the fillets. Clean and wash the onions, cut them into thin slices, place them in a pan with a few flakes of butter and cook them a little. Place the salmon in a greased baking pan, salt lightly and add the grilled onions. Finally drizzle everything with half a bottle of Prosecco Tranquillo. Preheat the oven to 180°C and bake for half an hour. Wash the salad, drain it well and dress it with evo, lemon juice and salt. Slice the potatoes still warm, place them next to the fish fillets and sprinkle with the chopped chives.