Heat the oven to 200ºF. Oil a platter with the oil. Arrange the salmon on the platter and sprinkle it with ¾ teaspoon salt and ½ teaspoon pepper. Turn the salmon over and sprinkle it with the remaining salt and pepper.

Sprinkle the breadcrumb/nut mixture on top of the fillet. Bake for 40 to 45 minutes, until the salmon is barely cooked. (I like it slightly rare inside.)

Meanwhile, for the mayonnaise: Put the sun-dried tomatoes and their oil in a food processor with the salsa. Process until smooth. Transfer to a medium bowl and mix in the salt, mayonnaise, and chives.

When the salmon is done, remove it from the oven and sprinkle the chopped herbs on top. Serve warm or at room temperature with the mayonnaise.