Roast Salmon with Salsa for Two
Make Ahead Tip: The salsa (Step 2) will keep, covered, in the refrigerator for up to 1 day.
Tip: To skin a salmon fillet: Place a fish fillet on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.