Slow-Roasted Salmon with French Herb Salsa - Once Upon a Chef

Ingredients

• 1 (2-lb) salmon filet, pin bones and skin removed
• 1 tablespoon extra-virgin olive oil
• ¾ teaspoon kosher salt
• 3 tablespoons finely diced shallot, (from 1 medium shallot)
• 3 tablespoons white wine vinegar
• 2 tablespoons very finely chopped fresh Italian parsley
• 1 tablespoon very finely chopped fresh chervil ((okay to substitute more parsley if you can't find it))
• 1 tablespoon very finely chopped fresh chives
• 1 tablespoon very finely chopped fresh basil
• 1 teaspoon very finely chopped fresh tarragon
• 5 tablespoons extra-virgin olive oil
• ¼ teaspoon kosher salt
• Freshly ground black pepper