Slow Roasted Wild Alaskan Salmon with Herbed Ricotta paired and Oregon Pinot Noir
In a food processor, puree the ricotta, lemon zest, lemon juice, garlic, and olive oil until smooth in texture. (Do not over puree, I used the pulse on/off button).
Transfer mixture to a medium bowl and stir in the herbs, salt, and pepper.
Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
Place the salmon on the lined baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 15-20 minutes or until flesh flakes when poked with a fork.