Baked Salmon with Lemon Herb Sauce

1 lb. Sockeye Salmon cut into 2 pieces
Olive Oil
Sea Salt

Herb Sauce:
Handful of Fresh Dill
Handful of Fresh Mint
Handful of Fresh Parsley
2 Lemons (zest half of one, juice of both)
6 Tablespoons Olive Oil
Sea Salt, to taste
1 – 2 tablespoons of water


Preheat oven to 375°. Place fish in a baking pan; drizzle with olive oil and sprinkle with sea salt. Place in the oven on the center rack. Bake until salmon is cooked through, about 15-25 minutes. Salmon is done when it is easily flaked with a fork.

For the Sauce: Place dill, mint, parsley, lemon zest, salt and 6 tablespoons olive oil in a food processor. Process until the herbs and olive oil become a paste. Add 3 tablespoons of lemon juice and a tablespoon of water to loosen the mixture as needed.  Adjust salt and lemon juice to taste. If the mixture appears too thick, add up to 2 tablespoons of water.  Serve the sauce spooned over the baked fish. Extra sauce can be served on the side with additional lemon wedges.