2 5-ounce pieces salmon with skin
2 teaspoons extra-virgin olive oil
1 tablespoon chopped chives
1 tablespoon fresh tarragon leaves (optional)
Preheat over to 425 F. Line a baking sheet with foil. Rub salmon all over
with 2 teaspoons oil. Roast skin side down on foil-lined baking sheet until
fish is cooked through, about 12 minutes. (Check if fish flakes easily with
fork after it bakes 10 minutes. Continue baking only if it doesn't.) Using a
metal spatula, lift salmon off skin and place salmon on serving plate.
Discard skin. Sprinkle salmon with herbs and serve.
Nutritional Info: (per serving)
Calories 241; Cholesterol 78 mg; Protein 28 g; Sodium 62 mg;
Carbohydrate trace; Fiber trace; Total fat 14 g; Saturated fat 2 g;
Calcium 18 mg