Salmon Fillet with Lentils

When oven-roasted and served on a bed of wine-braised lentils, salmon turns into something of a comfort dish which calls for a red wine with enough acidity and fruit to cut through the flavours of the dish. Claret or pinot noir would be a good choice; in whites, opt for full-bodied whites such as those from the south of France or an elegant Alsace riesling, for example.