Wild Salmon Roasted in Olive Oil and Herbs with Tomatillo, Black Bean, Avocado Salsa

Ingredients

• 2 pieces skin-on wild salmon
• 2 T olive oil
• Chopped fresh herbs or dried herbs of your choice, enough to cover salmon
• Salt and fresh ground black pepper to taste

Directions

1. Take the salmon out of the refrigerator so it can warm to room temperature. Heat the oven to 450F, slick a roasting pan with olive oil, and set the pan in the oven. Bittman’s version called for 475F, but the toaster oven used here topped out at 450F.
2. As the pan heats, cover the flesh side of the salmon with the herbs. Claudia’s Fantastic Fish Blend was used here, a dried mix of lemon basil, chives, dill, thyme, and celery. Leave the fish at room temperature while you wait.
3. When the oil is hot enough to sizzle, about 5 minutes, take the pan out and lay in the salmon with the skin facing up. Return the pan to the oven and cook for 4-5 minutes, just until the skin comes away without a struggle.
4. Gently remove the skin, then sprinkle that side of the fish with salt and pepper. Flip the salmon so the herbed side faces up, and roast for about 3 more minutes, or until it reaches the doneness you prefer. A total roasting time of about 7 minutes worked beautifully here.
5. Serve the salmon hot, with Tomatillo and Black Bean Salsa if desired.