Preheat oven 220 deg C (425 deg F). Line a shallow baking tray with baking paper.
Check salmon fillets and remove any bones that may have been missed by your fishmonger and place on baking tray.
In a medium size bowl mix all other ingredients until combined.
Rub half of the herb and oil mixture on the top and sides of the salmon fillets. Reserve the other half of the herb and oil mixture to dress the salmon when serving. Sprinkle with a touch of sea salt.
Place salmon in the oven and bake for 15 minutes until salmon is still slightly rosy in the centre.
Remove salmon from the oven and leave to rest (covered loosely with some aluminium foil) for 5 minutes.
Carefully remove salmon fillets from the baking tray and place on a serving plate. Drizzle the remaining herb and oil mixture over the fillets to serve.
Serve with a fresh garden salad or pan-fried potatoes.
You may wonder why I reserve half the herb and oil mixture to add once the quick herb roasted salmon is cooked? It gives you another added depth of flavour. By dressing the salmon with some of the reserved herbs you are adding a punch of zing and freshness back into the dish. While still enjoying the flavours they have imparted on the salmon during the cooking process. You could say it is a double herb whammy.Make ahead and reheat!After removing the salmon from the fridge, if you cover the salmon with aluminium foil and re-heat it until it just comes back to temperature, it’s still incredibly succulent. I also discovered it’s pretty tasty cold from the fridge too.