Salmon Fillets with Saffron Butter

Peel shallots and cut into thin rings. Rinse tarragon, parsley and dill. Shake dry, pluck leaves or fronds and chop.

Rinse lemon in hot water, wipe dry and finely grate half of the peel. Cut lemon in half and squeeze juice. Measure 2 tablespoons juice.

Finely crumble saffron with your fingers (if desired, wear disposable gloves). Mix saffron with lemon juice, zest and butter in a small bowl. Season with salt and pepper. Place in the freezer and chill until butter is firm.

Rinse salmon fillets, pat dry and season with salt and pepper.

Cut 4 pieces of foil with kitchen shears, approximately 12 x 12 inches. Place side-by-side on a baking sheet. Top each piece with 1/2 teaspoon olive oil.

Place shallots, herbs and 1 salmon fillet in the center of each foil sheet. Divide saffron butter into small pieces, spread over fish and fold the side edges. Seal edges of the packets, leaving one side open.