Salmon with Lemon Slices and Tarragon
Rinse lemons. Squeeze juice from 2 of the lemons and thinly slice remaining lemons. Rinse tarragon and shake dry. Season salmon with pepper and sprinkle with lemon juice and salt. In a pan, heat oil and butter over low heat. Add fish, skin-side down, and cook 2-3 minutes.
On an overnproof platter, arrange half of the lemon slices in 4 portions. Place 1 sprig of tarragon on each portion and top with fish. Cover fish with tarragon and lemon slices and drizzle with remaining oil. Cover with aluminum foil and bake in a preheated oven at 220°C (approximately 425°F) until cooked through, about 10 minutes. Serve fish with lemon slices on warmed plates.