Salmon Provencal

Preheat oven to 400°F.

Blanch the tomatoes by first scoring the ends with a sharp knife, and then plunging them into a pot of simmering salted water for 15-30 seconds. Then put them into ice water for 1 minute. Drain the tomatoes and peel off and discard the skin. Cut the tomatoes into quarters, remove the core and seeds, and dice the flesh.

In a large bowl combine the tomatoes, tarragon, basil, chives and olive oil. Add salt to taste. In another bowl, whisk together the lemon juice, vinegar, and shallots (the acid in the lemon juice and vinegar will help take the sharp edge off of the shallots).

Arrange salmon fillets on an oiled baking sheet without crowding. Drizzle with olive oil and season lightly with salt. Bake until salmon is barely cooked through and lightly browned on the edges, 8-12 minutes, depending on the thickness of the salmon fillets.

To serve, mix the shallot mixture with the tomato mixture, and spoon a couple tablespoons around each fillet. Sprinkle the salmon with freshly ground black pepper. Serve immediately.