#DrinkBetter: Roasted Vegetables & Salmon

Gyms and health food stores, the two industries that must absolutely love January. With new year resolutions and commitments to a healthier lifestyle in full flow, we’re all looking for ways to improve our lifestyle in 2017. Our #DrinkBetter campaign promotes quality over quantity. We appreciate that many people will make the choice to cut down on their alcohol consumption in January. If you’ve decided to treat yourself to the odd bottle at the weekend, make sure it’s a bottle that will blow your socks off. We don’t specialise in anything but wine, and we listen to the feedback our customers provide to ensure that we’re purchasing the kind of wines we know you’ll love, the kind of wine you need to be drinking.

So as part of our #DrinkBetter campaign, we want to provide some healthy recipes with a special wine match to boot. This week we’re loading up on those veggies and kicking up that brain power with a little salmon.

Salmon is a nutritionists dream. Packed full of high-quality protein, omega 3 fatty acids, vitamins and minerals, this dish will help maintain your healthy eating habits without having to become a Michelin starred chef.  In fact, it’s so incredibly easy, we barely need a recipe…but we’re going to give you one anyway.


1 Small Red Onion (diced)

2 Peppers (cut into strips)

5-6 Chestnut Mushrooms (quartered)

2-3 Spring Onions (finely chopped)

1 Courgette (chopped into small cubes)

1 Aubergine (chopped into small cubes)

2 cloves garlic (chopped finely)

1 red chilli (optional and finely chopped)

Green Pesto (Optional)

1-2 Tablespoons of Olive Oil

2 Salmon Fillets


Add all the ingredients (minus the salmon) to a mixing bowl and toss in the olive oil until completely coated. Spread out the ingredients on a baking tray, season with salt and pepper and add the salmon fillets on top. Pop it into the oven on 190-200 degrees and roast until the salmon is cooked through and the vegetables are soft and tender (usually 10-15 minutes). Serve up and add some pesto if required.

Wine Match

One of the best aspects of this dish is that it can be paired with a variety of wines. From sparkling to rich whites or even a light red. I always tend to partner this with a South African Chenin Blanc. A light bodied wine with plenty of character to complement rather than dominate. Something a little different but absolutely delicious, this is what we call #DrinkBetter



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