Slow Roasted Wild Alaskan Salmon with Herbed Ricotta
Slow Roasted Wild Alaskan Salmon with Herbed Ricotta paired and Oregon Pinot Noir
Ingredients
Herbed Ricotta Sauce
- 1 lb. fresh ricotta
- 1 teaspoon lemon zest
- 4 tablespoons fresh lemon juice
- 1 large garlic clove, finely minced
- 3 tablespoons extra virgin olive oil
- 1 cup mixed fresh herbs: chives, parsley, mint, and tarragon, finely chopped
- kosher salt and freshly ground black pepper
Slow Roasted Wild Alaskan Salmon
- 1-1/2 lb. wild Alaskan salmon fillet
- 3 tablespoons extra virgin olive oil
- kosher salt & freshly ground black pepper
Instructions
Herbed Ricotta Sauce
- 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.
Slow Roasted Wild Alaskan Salmon
- 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.