Preheat the oven to 425°. Line a baking sheet with parchment paper for easy clean up and to prevent salmon skin from sticking to the baking sheet.
Take salmon out of the package and pat it dry with a paper towel. Rub each fillet with some olive oil and place them skin side down on the prepared baking sheet.
In a small bowl, combine herbs, lemon zest, pressed garlic, and a teaspoon of oil and mix well.
Evenly coat the top and sides of the salmon with lemon and herb mixture and season each fillet with salt and pepper.
Place into the oven and bake for 18-22 minutes, depending on the thickness. Salmon is considered fully cooked at 145° internal temperature.(Personally, I prefer salmon at either medium or medium-well temperature, which is around 125°-130°.)