Baked Salmon with Tarragon and Fennel Seed Butter
- 6 Tbsp. (3/4 stick) butter
- 2 Tbsp. chopped fresh tarragon (or dried)
- 4 tsp. crushed fennel seeds
- 1 Tbsp. grated lemon peel
- 1 Tbsp. fresh lemon juice
- 6 6-7 oz. salmon fillets
Stir butter, chopped tarragon, crushed fennel seeds, lemon peel and lemon juice in small saucepan over low heat until butter melts. Season with salt and pepper, if desired.
Arrange salmon on parchment paper on baking sheet then brush butter mixture over the salmon. This can be made 8 hours ahead, cover and chill.
Position rack in the center of the oven preheated to 450 degrees. Bake salmon until just opaque in the center, about 15 minutes.
Transfer salmon to plates, garnish with the lemon slices and tarragon sprigs
Serve with a side salad and fresh vegetable.