Ingredients

• 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

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Instructions

1. Preheat oven to 425 degrees F.
2. 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.