Baked Salmon with Tarragon and Fennel Seed Butter

This recipe came to the rescue when I realized I was missing one of the ingredients for the Jacques Pepin salmon recipe I had planned on for tonight. It is a very good weeknight choice and I will definitely make this again but with two tweaks. First, I will replace the butter with EVOO -- healthier, but also I find salmon rich enough that the butter seemed to be overkill. And second, I will up the amount of lemon juice since I like a stronger hit of acid to counterbalance the richness of the salmon. I did like the tarragon and fennel flavors with the salmon.

This is also the kind of recipe that is easy to make for one or 100 people.