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.