Crispy Lemon Butter Salmon with Velouté Sauce

**For the Velouté Sauce:**

1. Melt 3 tablespoons of French butter in a saucepan over medium heat.
2. Whisk in 3 tablespoons of flour until fully incorporated and the mixture turns a blondish color, forming a roux.
3. Slowly add 2 cups of chicken stock, whisking continuously and bringing the mixture back to a gentle boil each time, until a silky-smooth sauce is achieved.
4. Season with salt and white pepper to taste. Set aside.

**For the Crispy Lemon Butter Salmon:**

1. Season the 2 salmon fillets generously with 1 teaspoon of salt and 1 teaspoon of black pepper on both sides.
2. Heat a skillet with 2 tablespoons of olive oil over medium heat. Add the seasoned salmon fillets to the hot skillet and sear untouched for 3-4 minutes until browned and crispy along the edges.
3. Flip the salmon fillets. Add the fresh tarragon sprig, rosemary sprig, 2 minced or whole garlic cloves, and 2 tablespoons of French unsalted butter to the skillet.
4. Baste the salmon fillets in the melted butter until fully cooked, about 3-4 more minutes.
5. If your salmon fillets are on the thicker side, transfer them to an oven preheated to 350°F (175°C) for 5-6 minutes to finish cooking through.
6. Serve the warm salmon over a salad or crispy potatoes. Drizzle with the prepared Velouté sauce and fresh lemon juice to enjoy!