Here is an elegant entrée that features the best of the season. It’s terrific with the cucumber relish and the sugar snap peas and with roasted new potatoes. Offer a chilled Pinot Grigio alongside.
Makes 6 servings.
Stir butter, chopped tarragon, fennel seeds, lemon peel and lemon juice in small saucepan over low heat until butter melts. Season with salt and pepper. Arrange salmon on baking sheet. Brush butter mixture over salmon. (Can be made 8 hours ahead. Cover; chill.)
Position rack in center of oven and preheat to 450°F. Bake salmon until just opaque in center, about 12 minutes. Transfer salmon to plates. Garnish with lemon slices and tarragon sprigs.