DIRECTIONS

Preheat oven to 225°F. Place salmon, skin side down, on a rimmed baking sheet. Brush with 1 Tbsp oil and sprinkle with 1 tsp salt and pepper. Bake 40 to 50 minutes or until fish flakes with a fork.

Meanwhile, combine shallot and vinegar in a small bowl; let stand 15 minutes. Stir in ⅓ cup olive oil, herbs, and ¼ tsp salt. Serve sauce with salmon.

INGREDIENTS

• 1 (2-lb) salmon fillet
• 1 Tbsp plus ⅓ cup olive oil, divided
• 1¼ tsp kosher salt, divided
• 1 tsp pepper
• 3 Tbsp diced shallot
• 3 Tbsp white wine vinegar
• 2 Tbsp finely chopped fresh parsley
• 1 Tbsp finely chopped fresh chives
• 1 Tbsp finely chopped fresh basil
• 1 Tbsp finely chopped fresh tarragon