Slow Roasted Salmon with Riverbench Pommard Pinot Noir

This recipe is adapted from Alice Waters’ slow roasted salmon. It’s easy to make and brings out all the careful complexities of the fish. This one is simple and delicious, so be sure you use the absolute best salmon you can find.

• 1 lb. salmon, skin on
• 1 tbsp. butter
• 1 small bunch thyme
• 2 sprigs fresh rosemary
• Salt and pepper
• 1 cup cherry tomatoes
• ½ cup white wine

Preheat the oven to 250 degrees.

Place the herbs in the bottom of a greased baking dish, then place the salmon, skin side down, on top. Distribute the tomatoes around the fish and pour the white wine over them. Season the fish with salt and pepper.

Cut the butter into four pieces and distribute evenly on top of the salmon. Place into the oven and roast until cooked through, about 30 minutes.