Finely chop the dill, parsley, garlic and shallot and mix in a bowl. Add olive oil, lemon juice, salt and pepper and mix.
Place the salmon fillet in a baking dish and coat with the herb marinade, making sure to cover it all over. Cover and place in the fridge 1-2 hours.
Make the lemon butter sauce: melt the butter in a small saucepan over medium heat. Whisk in the flour. Add the cold stock and whisk to make a smooth mixture with no lumps. Bring to a simmer.
In a small bowl, combine the egg yolks and lemon juice. Add a little hot stock to temper the eggs then pour into the saucepan while whisking. Bring to a simmer, remove from heat, add the lemon zest and cover. Meanwhile, preheat oven to 150 degrees C.
Place the salmon on an oiled baking tray and bake in the preheated oven 15-20 minutes. Remove from oven and cut into 4 equal portions. Serve with lemon sauce.
I didn't make this version of the salmon. I was only after the sauce and am sorry to say, this was awful. The sauce was way to thick, looked more like cake batter. Tossed it out and made my own version. I followed the recipe as it was written and double checked afterwards. I wouldn't bother with this one. No stars. - 17 Sep 2014