The thorax, abdomen, and pelvis are (together with the back) parts of the trunk. The thoracic and abdominal cavities are separated from each other by the diaphragm. The abdominal cavity proper and the true pelvic cavity are continuous across the plane of the pelvic inlet, or brim (see fig. 31-3).
Preheat oven to 350. Heat a medium ovenproof nonstick skillet over medium-high heat. Add olive oil. Pat salmon dry with paper towels. Season the flesh-side of the salmon with salt. When the oil is hot, add salmon skin-side down. Sear until the skin is golden brown and crispy, about 5 minutes. Turn and transfer to oven and cook until a cake tester or tip of a paring knife is just warm to the touch when inserted into the middle of the salmon; about 5 minutes for medium-rare and 9 minutes for fully cooked through.
Coat the salmon with the herbs: Pat the herbs on top of the salmon, forming a thick layer. I haven't had much luck coating the sides (the herbs usually fall off), but you can certainly give it a try. Bake the salmon 25 to 30 minutes: Place the salmon in the oven on the middle rack and close the door immediately. Bake for 25 to 30 minutes. A thicker fillet will usually need a little longer time. Check for doneness at 20 minutes: Remove the tray of salmon from the oven and close the oven door.