1 cup loosely packed parsley leaves
2 Tablespoons fresh dill
1-1/2 Tablespoons drained capers
Zest of 1 lemon
2 garlic cloves
Salt and pepper
Pinch red chili pepper flakes
Extra virgin olive oil
4, 5-6oz Salmon filets
Preheat oven to 400 degrees then line a baking sheet with foil and spray with nonstick spray. Set aside.
Add parsley leaves, dill, capers, lemon zest, garlic cloves, salt, pepper, and red chili pepper flakes to the center of a large cutting board. Chop until the ingredients are finely minced then slice the lemon into wedges and squeeze a bit of lemon juice into the mixture to moisten.
Rub salmon filets with extra virgin olive oil then season generously with salt and pepper. Press the top and sides of each filet into the herb mixture to create an even crust then place on prepared baking sheet. Bake for 7-9 minutes (do not overbake!) then transfer salmon filets to plates and squeeze a bit fresher lemon juice on the top right before serving.