Coho Salmon

It's salmon season, which means that the typical Atlantic farmed salmon that we see at the market every day is sharing shelf space with several of its cousins.  Coho salmon is supposed to be one of the firmer, meatier types of salmon.  I roasted mine with a fresh herb rub made from chopped oregano, dill and flat-leaf parsley.  Along with the salmon I roasted some tomatoes for a nice acidic kick.  Here is how it looked going into the oven:

Because it is a leaner, firmer fish, I made sure not to overcook it.  It came out perfectly medium rare and moist.  Here it how it looked on the plate: