• 1 whole salmon fillet (with skin), about 910 grams and 4 centimeters thick, pin bones removed, cut into four portions
• Kosher salt
• Freshly ground black pepper

Salad

• 2 tablespoons extra-virgin olive oil
• 1 tablespoon minced shallot
• 2 teaspoons red wine vinegar
• 1 teaspoon Dijon mustard
• 445 grams ripe cherry tomatoes (red and yellow), each cut into quarters
• 12 grams finely chopped fresh basil leaves
• 6 grams finely chopped fresh tarragon leaves
• 55 grams crumbled feta cheese (about 55 grams)