In a small bowl, mix the olive oil, the lemon zest, the juice of half a lemon, salt, pepper and a pinch of sugar. Divide the salmon fillets into four equal pieces and then place on a piece of cling film (this comes in the oven, do not use aluminum foil) and drizzle generously with the marinade. Place tarragon on top and then wrap tightly in the foil. The fish can now sit in the marinade for a few minutes to hours. (The dish can be prepared up to this point.)
Preheat the oven to 100 ° C fan-assisted air. Put the salmon fillet packets in the oven for about 10-12 minutes, turning it down to 80 ° C. The salmon is perfect when it is still glassy and raw in the middle, very juicy and not dry.
Serve the fish with a colorful mix of lettuce (e.g. lollo, endive, lamb`s lettuce, beetroot sprouts). Mix the salad with a vinaigrette made from raspberry vinegar or white wine vinegar with olive oil, a little salt and 1 teaspoon of jam and 1 teaspoon of Dijon mustard. The vinaigrette shouldn`t be too sour, but fruity.
Baguette goes well with it.
Sufficient as an intermediate course for 4, as a main course for 2 people.
As a main course with more salmon and without baguette, it is a very nice food combining or low-carb meal.
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