Pan seared salmon with fresh tarragon and baby tomatoes.
The salmon I used was about 2 inches wide and 1 1/2 inches tall. If you're salmon is thinner, it will cook faster. Try and buy center pieces and not from the tail end. You can usually tell it's ready by gently pressing the thickest part with a finger and it should feel slightly firm. It will cook fast and keep cooking even after you take it out of the oven. It's always better to take to out early and not overcook it.