Roast Citrus Salmon & Provence Rosé

Welcome to The Spring Edit, a seasonally inspired series of pairings for sunnier days and open-air sips.

If you’re looking for an easy salmon recipe that’s packed with citrusy goodness, this Citrus & Herb Roasted Salmon is just what you need. Bursting with fresh grapefruit, blood orange, lemon, and lime, it’s a simple yet elegant—and pairs beautifully with a crisp glass of Provence Rosé.

This salmon dinner is perfect for weeknights, dinner parties, or any moment when you want to impress without spending hours in the kitchen. The bright acidity and delicate red fruit notes of Provence Rosé complement the citrus-marinated salmon effortlessly, making it a go-to pairing all spring long.

Bookmark this one — once you try it, you’ll be making it on repeat. Let’s get into it.

Ingredients:

• 1 lb salmon fillet

• 1 grapefruit (zested + ½ sliced)

• 1 blood orange (zested + ½ sliced)

• 1 lemon (zested + ½ sliced)

• 1 lime (zested + ½ sliced)

• 2 tbsp olive oil

• 2 cloves garlic, minced

• 1 tbsp honey

• 1 tsp Dijon mustard

• 1 tsp sea salt

• ½ tsp black pepper

• Pinch red pepper flakes (optional)

• 1 tbsp fresh dill, chopped

Method:

1. Preheat oven to 400°F.

2. Line a baking sheet with parchment paper.

3. In a small bowl, mix olive oil, garlic, honey, Dijon mustard, salt, pepper, red pepper flakes (if using), and all the citrus zest.

4. Place the salmon on the prepared baking sheet. Rub the marinade over the salmon and arrange citrus slices underneath and on top.

5. Bake for 12-15 minutes, or until the salmon flakes easily with a fork. For an extra caramelized finish, broil for the last 2 minutes.

6. Sprinkle with fresh dill before serving.

If you give this Citrus & Herb Roasted Salmon a try, I’d love to hear how it turns out — and what wine you poured with it! Drop a comment or tag me in your stories on IG… more spring pairings coming your way soon.

xx Leah