Tulloch Table Series 2026 #9

Roast Salmon Fillets with Sweet Potatoes

Every month, we put a recipe to the test in true Tulloch style - simple, seasonal, and made for sharing.

As the months start to warm up and we say hello to long days, our Cellar Door staff member Sophie has stepped up to show off her skills.

Whether you’re an avid seafood lover or are looking for something new to spice up your spring nights, this roasted salmon will quickly become part of your regular dinner rotation. Paired perfect with our Hunter River White Semillon, we can’t think of a better way to spend your October nights.

The verdict?

"This is a simple springtime meal that feels a little special, especially when paired with our Hunter River White Semillon."

 

Ingredients

2 salmon fillets

2 sweet potatoes

1 red onion

45g of basil pesto

45g of baby spinach leaves

3½tbs of olive oil

2 tsp of white wine vinegar

1 tsp of Dijon mustard

Pinch of salt and pepper

 

Method

1. Preheat the oven to 200°C. Cut the sweet potatoes into thick slices and cut the onions into wedges before placing them on a lined tray. Drizzle with 2tbs of olive oil and a pinch of salt and pepper. Toss to coat. Roast for 25 minutes.

2. Season salmon with a pinch of salt and pepper before spreading the pesto over the top of it evenly. Roast the salmon for 7 minutes (cooking time can vary depending on the fillet)

3. Make the dressing by combining 1½ tbs of olive oil, tsp of white wine vinegar, and 1tsp of Dijon mustard in a large bowl.

4. Take the roased onions out of the oven and toss gently with spinach and dressing in a bowl.

5. Serve the salmon, sweet potato, and salad up and enjoy!

 

Pairing Suggestion

Roasted salmon is an oily, rich fish full of flavour matched up with the naturally sweet, rich, and nutty flavour of the roast sweet potatoes and the mellow, sweet flavour of the red onions. These rich flavours make them the perfect match for vibrant white wines fresh with plenty of acidity.

Our standout pairing is the Hunter River White Semillon. The intense citrus notes of this harmonise with the zesty sherbet as its bright acidity cuts beautifully through the richness of the fish to keep the palate light and refreshed, while its citrus character complements the pesto sauce.

For something a richer and classic, our Vineyard Selection Chardonnay 2025 brings ripe stone fruit and soft spicy oak to the table. Its richness matches that of the salmon, while the oak has the body and weight to stand up to the fish’s texture.

For a classic pairing, our Pinot Gris Cellar Door Release 2026 is a beautiful alternative. The bright acidity of the Pinot Gris cuts through the rich oils and natural fats of the salmon without overpowering the fish. The hints of honey and fresh peach complement the dish well.

 

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