In a small saucepan over low heat, gently warm the olive oil. The oil should be warm but not hot enough to fry the herbs. Add the pink peppercorns, 3-4 bay leaves, and 3 sprigs each parsley and dill. Leave the oil on low for a few minutes then remove from the heat. Let steep for at least 10 minutes or longer if desired.
Preheat the oven to 250°F. Lightly spray a roasting pan or baking dish with non-stick spray. Arrange the sliced shallot and remaining herbs in the bottom of the pan. Place the salmon on top of the aromatics. Season the salmon generously with the kosher salt.
Carefully pour the warm oil and herbs over the salmon fillet. Bake the salmon for 35 to 40 minutes until it reaches an internal temperature between 140°F and 150°F.
Pink Peppercorn Cream Sauce
In a skillet, heat 1 tbsp olive oil over medium high heat. Pat the shrimp dry and season with a little kosher salt. When the pan is hot, add the shrimp and sauté just until they turn pink and are cooked through. Transfer to a plate and keep warm.
Reduce the heat to medium and add the remaining olive oil to the skillet. Add the shallots and sauté until they are softened. Add the garlic and sauté briefly until fragrant. Deglaze the pan with the wine and bring to a simmer. Reduce the wine until half its original volume.
Add the pink peppercorns and tomato paste to the wine and stir to combine. Add the cream and bring to a simmer. Season with ½ tsp of kosher salt and simmer until it reduces slightly. In a small cup, stir together the cornstarch and water. Add to the cream sauce, stirring quickly to dissolve and cook until the sauce thickens. Add the shrimp to the cream sauce along with the parsley.
To serve, remove the aromatics from the salmon fillet and carefully transfer to a serving platter. Spoon the cream sauce over the salmon. Garnish with extra chopped parsley and enjoy!
Notes
*Tomato paste gives this sauce a lovely blush colour, although you could leave it out if you prefer.