Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
Pat the salmon fillets dry with paper towels to remove excess moisture, which helps achieve a crisp skin and even seasoning.
Use a small brush to lightly coat the top and skin of each fillet with olive oil, giving them a gentle shimmer and helping seasonings stick.
Season each fillet generously with salt and freshly cracked black pepper, ensuring the flavor penetrates during baking.
Place the fillets skin-side down on the prepared baking sheet, spacing them evenly. Top each with a thin lemon slice for a bright aroma.
Bake in the preheated oven for about 12 to 15 minutes, depending on thickness. The edges will turn opaque and slightly golden, and you’ll notice a fragrant citrus-herb aroma filling the kitchen.
Check for doneness by gently flaking the fish with a fork; it should break apart easily and feel tender. The internal temperature should reach about 62°C (145°F).
Once cooked, carefully remove the salmon from the oven using tongs or a fish spatula, and let it rest for 2 minutes to allow the juices to settle.
Squeeze fresh lemon juice over the fillets and sprinkle with chopped dill or parsley to enhance the fresh, herbal flavor.
Serve immediately with your favorite sides, enjoying the flaky, moist texture and vibrant aroma of this beautifully baked salmon.
