• 2 5-ounce pieces salmon with skin
  • 2 teaspoons extra-virgin olive oil
  • 1 tablespoon chopped chives
  • 1 tablespoon fresh tarragon leaves (optional)

Directions:

Preheat over to 425 F. Line a baking sheet with foil. Rub salmon all over with 2 teaspoons oil. Roast skin side down on foil-lined baking sheet until fish is cooked through, about 12 minutes. (Check if fish flakes easily with fork after it bakes 10 minutes. Continue baking only if it doesn’t.) Using a metal spatula, lift salmon off skin and place salmon on serving plate. Discard skin. Sprinkle salmon with herbs and serve.

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