Herb-Roasted Salmon with Tomato-Avocado Salsa *MOTHERS DAY*

foodnetwork.com

sharynn

2 tablespoons olive oil, plus more for the baking sheet and salmon

⅓ cup finely chopped fresh dill

⅓ cup finely chopped fresh flat-leaf parsley

3 tablespoons finely chopped fresh chives

3 tablespoons finely chopped fresh basil

2 ¼ pounds center-cut salmon fillet, skin and bones removed

Kosher salt and freshly ground black pepper

2 large avocados

12 ounces mixed-colored cherry or grape tomatoes, halved or quartered if large

2 tablespoons fresh lemon juice

1 small shallot, minced

Note: Ingredients may have been altered from the original.

Directions at foodnetwork.com

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