Recipe for Wild Salmon Roasted in Olive Oil and Herbs with Tomatillo, Black Bean, Avocado Salsa

This fantastic method for roasting salmon in a sizzling hot pan came from cookbook writer and New York Times food columnist Mark Bittman. Bittman cooks the way I like to, with the emphasis on good ingredients but simple preparation methods, and I've had pretty consistent success with his recipes. This recipe called for the salmon to be roasted in butter, but when I read farther and saw that Share it

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