Salsa Verde: Place the contents of the jar of salsa and aw well as the cilantro in a blender. Puree until smooth. Is that not a gorgeous color? Set aside.
Pico de gallo: Place all of the ingredients in medium bowl. Stir to blend. Set aside.
Salmon: Preheat oven to 400 degrees. Lightly oil a large baking sheet. Place the salmon on the sheet. Using a basting brush put a light layer of olive oil on the fish. Generously salt and pepper the fish. Bake the fish for 20 minutes. Check to see if it is done. You want it just cooked through, not over-baked. It may take an additional five minutes depending on how thick your piece of fish is and how cold it was when you popped it in the oven. Remove the fish from the oven.
Get out six dinner plates. Place a piece of salmon on each plate. Using a spoon spread the salsa verde over each piece. Put approximately 3 tablespoons of pico de gallo on top of that (don’t skimp on the pico de gallo). Serve. This dish is good cold, as well as hot. For a fancy brunch prep the fish a day ahead (or a few hours before). Prep the salsa verde and the pico de gallo up to six hours ahead. Bring the fish to room temp, plate and serve.
