Herb-Roasted Salmon with Tomato-Avocado Salsa Recipe | Valerie Bertinelli | Food Network

Ingredients

• 2 tablespoons olive oil, plus more for the baking sheet and salmon
• 1/3 cup finely chopped fresh dill
• 1/3 cup finely chopped fresh flat-leaf parsley
• 3 tablespoons finely chopped fresh chives
• 3 tablespoons finely chopped fresh basil
• 2 1/4 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