1. PREHEAT the oven to 225°F. While it heats, make a simple herb butter by combining the basil leaves with the butter. If you have other herbs in the kitchen—parsley, tarragon, etc.— feel free to add them also.
2. PLACE the salmon fillet(s) on a parchment-lined baking sheet. Season it lightly with salt and pepper, and scoop a few dollops of herb butter over it. Then bake it for about 30 minutes, until it is just barely firm to the touch. While fish bakes…
3. MAKE the salad dressing. Place the onion in a bowl, cover it with the vinegar and let sit for about 15 minutes. Then whisk in the olive oil with, a pinch of salt and freshly ground pepper to taste. When fish is done…
4. REMOVE the fish from oven and let it rest for a minute as you make the salad. Toss the lettuce with the vinaigrette, sliced avocado and a few torn basil leaves; serve with a big piece of salmon and a glass of nicely chilled wine.
THE HISTORY OF OVENS
When early man mastered the creation of fire, food was cooked in pits dug into the ground, over flame-heated stones, and then—with the invention of cooking vessels—suspended over fires. Cooking was at best imprecise, but so was all of life back then.
When nomadic man settled into agricultural communities, an outdoor or indoor fireplace could be constructed; an indoor fireplace also provided heat in colder climates. All cooking was still approximate in terms of how large a fire was needed, and how long to cook the food. In those days, food was sustenance rather than cuisine. Fire was used to make tough foods more chewable.
In earlier times before ovens had sophisticated temperature controls, it was a challenge for cooks to make temperature-sensitive recipes. Even in recipes from the early 20th century, you’ll find directions like “cook in a slow oven for 2 hours or until meat is tender.”
Today, ovens have precise temperature controls and those general times have been converted to degrees. For example, a “moderate oven” is 350°F to 375°F.
This history of ovens is adapted from an article in Smithsonian Magazine by Lisa Bramen.
Before ovens, there was cooking over an outdoor fire (think campfire) or an indoor fireplace and chimney with pots suspended over a wood fire.
Ancient Ovens: Ancient Egyptians, Romans, Jews and other peoples baked their bread in a wood-fired stone or brick oven—the same general format used for today’s wood-fired pizza ovens.
Cast Iron Stoves With Ovens: Over the centuries, brick ovens were refined to contain a door—the only way to regulate heat. Wood-fired cast iron stoves appeared in the mid-1700s, but still there were no gauges. To bake a cake or other heat-sensitive recipe, ovens were “regulated” by burning the right amount of wood to ash. Bakers stuck their hands inside the oven to feel the temperature, adding more wood for heat or opening the door to let the oven cool to what seemed like the right temperature.
Gas Ovens: The first recorded use of gas for cooking was by a Moravian named Zacchaeus Andreas Winzler, a German-born inventor living in Moravia (now the Czech Republic) in 1802. It took another three decades for the first commercially produced gas stove, designed by Englishman James Sharp nine 1834. The stoves became popular by the end of the 19th century. They were easier to regulate and required less upkeep than wood or coal stoves, the ashes of which had to be swept out often—a dirty job.
Electric Stoves/Ovens: Home electricity came into use at the end of the 19th century. In 1892, an early electric stove and oven was manufactured by Thomas Ahearn, a Canadian electric company owner.
 Slow oven? Fast oven? Here’s what it means (chart courtesy Wikipedia).  After fire was invented, man could have a campfire with a simple spit to hold the food, until flameproof cooking vessels (clay pots) were invented. The oldest pot found is from China and dates to 20,000 B.C.E., at the height of the Ice Age, long before the beginnings of agriculture (photo with a contemporary pot courtesy Tips-For-Camping.com).  An oven in Pompei (photo courtesy TrueBrickOvens.Blogspot.com).  A Victorian cast-iron oven: still wood-fueled, no temperature dials (photo courtesy Telegraph.co.uk).