Preheat the oven to 450°F.
Put the salmon fillets, skin side down, on a foil-lined baking sheet. Drizzle olive oil and season with cumin, salt and pepper.
Roast until the fillets are almost opaque throughout, about 20 minutes.
eanwhile make the salsa: In a bowl, stir together the pineapple, lime juice, mint, cilantro and jalapeuño. Cover the salsa and refrigerate until ready to serve.