Baked trout with pineapple-pepper salsa

Ingredients

• 450 g skin-on trout fillets
• 3 tbsp canola oil , divided
• 1 tsp salt , divided
• 3/4 cup lightly packed cilantro leaves , and stems, coarsely chopped, divided
• 1 jalapeño , seeded and finely chopped
• 4 tbsp lime juice , divided
• 2 bell peppers , preferably red and orange, cut into 1/2-inch pieces
• 1 small red onion , finely chopped
• 1/2 cored and peeled pineapple , cut into 1/2-inch pieces