A combination of delicate fresh spring herbs and a heady mixture of dried herbs known as herbes de Provence coat the salmon and keep it moist during baking. The dried herb mixture includes herbs found in the south of France such as basil, marjoram, rosemary, thyme, fennel and lavender.

3 tablespoons chopped fresh dill
3 tablespoons chopped fresh tarragon
3 tablespoons chopped fresh chives
2 teaspoons dried herbes de Provence
4 (6-oz.) salmon fillets, skin removed
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons lemon juice
2 tablespoons unsalted butter, melted

1. Heat oven to 400°F. Grease small rimmed baking sheet.

2. Combine dill, tarragon, chives and herbes de Provence in small shallow dish. Sprinkle salmon with salt and pepper; brush with lemon juice. Press top of fillets into herb mixture to generously coat. Place, herb-side up, on baking sheet; drizzle with butter. Bake 10 to 13 minutes or until salmon just begins to flake.

4 servings

PER SERVING: 260 calories, 14 g total fat (6 g saturated fat), 31 g protein, 1.5 g carbohydrate, 110 mg cholesterol, 235 mg sodium, .5 g fiber