Add the basil, rosemary, parsley, lemon juice, lemon zest, garlic, salt and pepper.
Place the salmon skin side down in a shallow baking dish.
Top with the lemon herb mixture.
Thinly slice the additional lemon and place on top of the salmon.
Place the salmon in the oven to bake for 15-20 minutes.
Notes
Cooking Time: The salmon should be cooked for 10 minutes per 1 inch of thickness, measured from the thickest part of the same. For example, a 1 1/2 inch thick salmon should cook for 15 minutes.
Wine Pairings: This salmon pairs wonderfully with a light red or dry white wine, such as a sauvignon black, pinot grigio or pinot noir.
Leftovers: Leftover cooked salmon will stay good in the fridge for up to 3 days. While I don't recommend reheating the salmon, it is delicious served cold over a salad.