Preheat the oven: Set to 400°F (200°C). Line a baking sheet with parchment or lightly oil a baking dish to prevent sticking.

Prep the salmon: Pat the salmon dry with paper towels. Dry fish browns better and releases fewer juices as it bakes.

Season generously: Place the salmon skin-side down on the sheet. Drizzle with 1–2 tablespoons of olive oil. Sprinkle with 1–1.5 teaspoons kosher salt and 1/2 teaspoon black pepper. Add minced garlic over the top.

Add lemon and herbs: Thinly slice one lemon and layer a few slices over the salmon. Squeeze the second lemon over the fillet (about 2–3 tablespoons juice). Scatter chopped dill, parsley, and thyme across the top.

Optional richness: Dot the surface with small pieces of butter or add a spoonful of capers for briny pop. A pinch of red pepper flakes adds subtle heat.

Bake: Cook for 10–14 minutes, depending on thickness. A general rule is about 4–6 minutes per 1/2 inch of thickness. The salmon is done when it flakes easily with a fork and the center is just turning opaque.

Check doneness: If you use a thermometer, aim for 125–130°F for tender, medium salmon. It will continue to cook slightly as it rests.

Rest briefly: Let it sit for 3 minutes. This helps the juices settle and keeps the fish moist.

Serve: Add a final squeeze of lemon and a sprinkle of fresh herbs. Pair with roasted asparagus, a simple arugula salad, or garlicky rice.