Perfect Salmon for Shabbat

Apparently my Shabbat menu has become somewhat routine. Perhaps that's because I know I can do it and it turns out well - and on time.
Anyway, I've discovered the key to perfect salmon: a 400F oven and a kitchen timer set for 10 minutes. Granted I like my salmon a little underdone. Maybe 12 mintues would be better for those who like it a little drier. Anyway, 10-12 minutes should do it for a piece about 1" thick. I estimate less than 1/3 lb per person - because there's always loads of other foods on the table.
Make the salmon in advance and serve it at room temperature.
Last Shabbat I also made a "salsa" to serve on the side.
Mince a shallot or two and a clove or two of garlic and sautee in olive oil. Finely chop a bunch of Italian parsley and chop several good-sized tomatoes. Add to the gently browned shallots and garlic. Toss to coat and add in some pitted Kalamata olives and/or some drained capers. A bit of lemon zest and some cracked pepper brightens it up, too. Maybe a splash of white wine if you want. But don't let it get soupy. Also serve room temperature. Voila. Friday night's main course is done in about 15 minutes.