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Dill Baked Salmon with Iceberg and Fetta Salad

Serves: 6

Skill level: Easy

The simple, fresh flavours of this salmon dish pair beautifully with the citrus and floral characters and cool crisp aroma of Queen Adelaide Riesling. This Greek inspired seafood dish is perfect for a crowd, and matched with a chilled glass of QA Riesling will feel like a summer holiday all year round.


  • 1.5kg whole side of Salmon – Pin boned, skin on
  • 1 Lemon, zested and juice reserved
  • 1 small bunch of Dill
  • 1 Iceberg Lettuce
  • 100g Greek Fetta
  • 1 tbsp White Wine Vinegar
  • Olive Oil
  • Salt & Pepper
  • Lemon wedges to serve


  • Preheat your fan forced oven to 200°c.
  • Place the Salmon, skin side down onto a large baking tray. Evenly scatter over the lemon zest and 1 tbs of chopped dill. Season well with salt and drizzle with 1 tbs Olive oil. Place the salmon into your oven and cook for 20 minutes.
  • Cut the iceberg into halves, and then each half into 3 wedges. Make a vinaigrette out of the Lemon juice, white wine vinegar and 2 tbsp of Olive oil. Add 1 tsp finely chopped dill and season well with salt and pepper. Mix together well and set aside.
  • Arrange your iceberg onto a serving plate. Crumble over the fetta and drizzle over the vinaigrette.

Serve the Baked Salmon with the iceberg and fetta salad, lemon wedges and a chilled bottle of Queen Adelaide Riesling.