- Yield : 1 serving
- Prep Time : 10m
- Cook Time : 12m
- Ready In : 22m
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- 1 (5-ounce) piece salmon, with skin
- 1 teaspoon extra-virgin olive oil plus additional, for drizzling
- 1/2 tablespoon chopped fresh chives
- 1/2 tablespoon fresh tarragon leaves, optional
Preheat oven to 425 degrees F.
Rub salmon all over with 1 teaspoon oil and season with salt and pepper. Roast, skin side down, on a foil-lined baking sheet in upper third of oven until fish is just cooked through, about 12 minutes. Cut salmon in half crosswise, then lift flesh from skin with a metal spatula and transfer to a plate. Discard skin, then drizzle salmon with oil and sprinkle with herbs.