2 (5 oz.) salmon (with skin)
2 tsp. extra virgin olive oil
1 Tbsp. chopped chives
1 Tbsp. fresh tarragon leaves (optional)
Heat oven to 425 degrees. Line a baking sheet with foil. Rub salmon all
over with oil. Roast skin side down on foil-lined baking sheet until
fish is cooked through, about 12 minutes. After 10 minutes, check if
fish flakes easily with fork. If it doesn't, continue baking for 2
more minutes. Using metal spatula, lift salmon off skin and place
salmon on serving plate. Discard skin. Sprinkle salmon with herbs
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