2 tbsp. olive oil
1/4 c. fresh orange juice
finely grated zest of 1 orange
2 tsp. minced garlic
2 tsp. dried tarragon
salt and coarsely ground black pepper to taste
4 salmon fillets (about 8 oz. with skin on)
2 tsp. freshly snipped chives

In a bowl or Ziploc bag, mix marinade. Combine the olive oil, orange juice, orange zest, garlic, tarragon, salt and pepper. Place salmon fillets in marinade and coat well. Marinate for 1 hour at room temperature, tossing once or twice. Preheat oven to 475°F while fish marinates. Place salmon fillets, skin-side down, in an ovenproof dish and pour marinade on top.

Bake for 7 to 8 minutes or until salmon is just cooked through. (Fish should flake easily when tested with a fork, and is a rosy pink color.) Carefully place fillets on a serving platter and sprinkle each fillet with 1/2 teaspoon snipped chives.