Preheat your oven to 200°C (180°C fan) and line a large baking tray with baking parchment. This prevents the salmon from sticking and makes clean-up much easier.

Place the salmon fillets on the prepared tray, leaving a little space between each one.

Zest the entire lemon into a small bowl. Then, cut the lemon in half. Juice one half into the bowl with the zest. Thinly slice the other half and set the slices aside for later.

To the bowl with the lemon zest and juice, add the olive oil, minced garlic, chopped dill, chopped parsley, sea salt, and black pepper. Whisk everything together until well combined.

Pour this flavourful mixture over the salmon fillets. I use a pastry brush to make sure each fillet is evenly coated on the top and sides. What works best for me is gently rubbing it in to ensure the flavour really gets in there.

Let the salmon sit with the marinade for about 10 minutes at room temperature if you have the time. This isn't essential but does give the flavours a chance to meld.

Arrange 2-3 of the reserved lemon slices on top of each fillet.

Place the baking tray in the centre of the preheated oven and bake for 12-15 minutes.

The cooking time will vary depending on the thickness of your salmon. Check for doneness at the 12-minute mark. The salmon is ready when it is opaque and flakes easily when gently pressed with a fork. Be careful not to overcook it!

Remove from the oven and let it rest on the tray for a couple of minutes before serving.