Herb-Roasted Salmon with Tomato-Avocado Salsa

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2 tablespoons olive oil, plus more for the baking sheet and salmon

1/3 cup finely chopped fresh dill 

1/3 cup finely chopped fresh flat-leaf parsley 

3 tablespoons finely chopped fresh chives 

3 tablespoons finely chopped fresh basil 

2 1/4 pounds center-cut salmon fillet, skin and bones removed 

Kosher salt and freshly ground black pepper 

2 large avocados 

12 ounces mixed-colored cherry or grape tomatoes, halved or quartered if large 

2 tablespoons fresh lemon juice 

1 small shallot, minced