Baked Salmon with Tarragon and Fennel-Seed Butter

• 6 tablespoons (3/4 stick) butter
• 2 tablespoons chopped fresh tarragon
• 4 teaspoons fennel seeds, crushed
• 1 tablespoon grated lemon peel
• 1 tablespoon fresh lemon juice
• 6 6- to 7-ounce salmon fillets
• 6 very thin lemon slices
• 6 fresh tarragon sprigs

1. Stir butter, chopped tarragon, fennel seeds, lemon peel and lemon juice in small saucepan over low heat until butter melts.
2. Season with salt and pepper.
3. Arrange salmon on baking sheet.
4. Brush butter mixture over salmon.
5. (Can be made 8 hours ahead.
6. Cover; chill.)
7. Position rack in center of oven and preheat to 450F.
8. Bake salmon until just opaque in center, about 12 minutes.
9. Transfer salmon to plates.
10. Garnish with lemon slices and tarragon sprigs.

butter, tarragon, fennel seeds, lemon juice, salmon, lemon slices, tarragon sprigs

Taken from www.epicurious.com/recipes/food/views/baked-salmon-with-tarragon-and-fennel-seed-butter-103251 (may not work)