Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
Season the salmon fillets evenly with salt, pepper, and Dangold Herbes de Provence.
In a small bowl, mix the Ginger Lemon Sriracha and Paprika Lemon & Lime with the olive oil to form a paste.
Rub the spice paste onto the top of each salmon fillet to create a flavorful crust.
Place the salmon fillets on the prepared baking sheet and bake for 12–15 minutes, or until the salmon flakes easily with a fork.
While the salmon is baking, prepare the lemon butter sauce:
In a small saucepan over medium heat, melt the butter. Add the garlic and sauté for 1 minute. Stir in the lemon juice and zest, season with salt and pepper, then remove from heat.
Plate the salmon and drizzle with the warm lemon butter sauce.
Garnish optionally with fresh herbs or a lemon slice. Serve with roasted vegetables, wild rice, or a light salad.