A phrase on salt: That is a type of instances the place you wish to use a few of that fancy ending salt. I particularly advocate a large-flaked salt, similar to Maldon. The rationale for that is that the salt, which is sprinkled on the herb combination simply after baking, will retain it is form and texture. So if you chunk into the salmon, you may get a touch of crunchiness and a burst of saltiness. It is a easy step with an enormous payoff in texture and taste.
The herb layer is not prescriptive. Use no matter you may have available, though parsley is all the time a very good base herb. I did not have contemporary dill available, so I used about 1/3 of the quantity dried. The herbs do not should be finely minced. A tough chop is okay.
The salmon is scrumptious served simply out of the oven, or at room temperature. Leftovers make a scrumptious salmon salad when combined with a small quantity of mayo or thick yogurt. No further seasoning is important, because the fish is already deeply flavored.