Being from the Pacific Northwest, I naturally love fresh salmon. I seek out new recipes all the time for this wonderful culinary delight! I love serving salmon with Pinot noir, especially the 2019 Murto Vineyard. The Herbs de Provence in this recipe complement the savory herbaceousness typically showcased by Murto. The fennel-tomato salad also provides a great match to the acidity. Be careful not to overcook the salmon! Ideally, I like to cook it to a medium or medium-rare temperature, which ensures it will be perfectly moist and delicious every time.


  • 1 cup organic wild rice
  • 3 – 4oz. filets of salmon (skin attached)
  • 1 fennel bulb
  • 4 oz. cherry tomatoes
  • 1 tbsp. Herbs de Provence, divided
  • 1 tbsp. sugar
  • 5 tbsp. olive oil, divided
  • sea salt and freshly ground black pepper to taste
  • lemon wedges, for serving


Cook the organic wild rice according to package instructions. This will take the longest, so it’s best to start it first.

While the rice is cooking, start the salmon. Rinse the salmon, pat dry and lightly coat with 2 tablespoons of olive oil. Dust with salt, pepper and 1 tsp. Herbs de Provence. Core and thinly slice the fennel bulb and place in a medium bowl. Add 2 tablespoons of olive oil, the rest of the Herbs de Provence, sugar, tomatoes and a pinch of sea salt. Toss well and set aside.

Place a cast iron skillet over medium-high heat. When the pan is hot, add 1 tablespoon of olive oil. Place the salmon fillets in the skillet skin side up, cover with foil and cook for 3 to 4 minutes, depending on the thickness. Remove the foil, flip the fillets and scatter the fennel and tomato salad over the fillets. Turn the heat down to medium low and continue cooking for 4 to 5 minutes. Remove from heat. Serve the salmon and wild rice with lemon wedges, if desired, alongside the 2012 Maresh Vineyard Pinot noir. Enjoy!