1 (5-oz) piece wild salmon fillet 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°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.

What Are The Areas Of Your ife You WantTransformed Today?

What Are The Areas Of Your ife You Want
Transformed Today?

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