So good, so easy.

Serves 6

6 1/2 lb. wild salmon fillets (with skin, at room temperature)
Good olive oil
3/4 c. fresh chives, finely minced [1], save a few whole chives for garnish
Sea salt and freshly ground pepper

Preheat oven to 250 degrees.

Lightly brush flesh sides of salmon with olive oil. Completely cover flesh with chives and gently press so they adhere. Season with salt and pepper.

Place the fillets, skin side down, on a nonstick or slightly oiled, foil-lined pan. Roast for about 17 minutes, carefully checking with a fork to make sure it is cooked. Remove to a serving platter. Serve at room temperature, garnished with extra chives.

Note: The cooking time may vary depending on the thickness of the fillet or if you choose to cook a larger piece of fish. To check if the salmon is done, carefully dig in with a fork and see if it is flaky and looks cooked. Cook for an additional 2-3 minutes, if needed.