Herb salmon cutlets

Herb salmon cutlets
4 salmon cutlets (approx. 1 kg)
2 garlic cloves
1/2 a bunch/pot of tarragon or thyme
2 tbsp. lemon juice
8 tbsp. oil
1 lettuce
1/2 a red and 1/2 a yellow pepper
1 onion
2 tbsp. vinegar
Wash the salmon and pat dry. Peel the garlic and cut into slices. Wash the tarragon and chop finely. Mix both with lemon in 5 tbsp. oil, pour over the salmon and chill for approx. 30 minutes. Clean and wash the salad, drain and tear into small pieces. Clean and wash the peppers and dice finely, and peel and chop the onion. Mix with vinegar and 3 tbsp. oil and season to taste. Stir everything together loosely and pat the salmon dry. Grill on the automatic grill for 8-10 minutes and season with salt and pepper. Serve with the salad.