Roasted Salmon with Fresh Salsa

¼ tsp canola, grapeseed, or olive oil
Salt and freshly ground black pepper
1 6 oz salmon fillet portion with skin on
Fresh Salsa

Preheat the oven to 425 degrees F. Season each piece of fish with a pinch
of salt and a few grinds of black pepper.

Heat the oil in an ovenproof medium skillet. When a drop of water dances
on the surface of the pan, add the pieces of fish skin side up. Cook until
they are seared and have a golden crust, 3 minutes. Using tongs, turn the
fish skin side down. Slip the skillet into the oven and roast until the fish is
pearlescent in the center, 8 minutes for a 1"-thick fillet. Transfer the
salmon to a serving platter or individual plates. Add 1/2 cup of the salsa to
each plate and serve.