1. Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it to prevent sticking.
2. In a small bowl, combine the olive oil, minced garlic, chopped rosemary, thyme, parsley, lemon zest, and lemon juice. Stir well to create a fragrant herb marinade.
3. Pat the salmon fillets dry with paper towels—this helps the skin crisp up beautifully. Season both sides generously with salt and pepper.
4. Place the salmon fillets skin-side down on the prepared sheet pan, spacing them evenly. Brush each fillet generously with the herb mixture, making sure to coat both the top and sides.
5. If using, scatter the halved grape tomatoes and sliced red onion around the salmon. Drizzle them lightly with olive oil and sprinkle a pinch of salt and pepper.
6. Roast in the preheated oven for 12-15 minutes, depending on the thickness of your salmon. Look for an opaque, flaky texture when gently tested with a fork. The vegetables should be tender and slightly caramelized.
7. Remove from the oven and let the salmon rest for 3 minutes before serving. This step keeps the juices locked in, a trick I learned from countless Sunday dinners with Nonna Rosa.

One thing I’ve learned from my travels through Italy’s markets is that fresh herbs and quality olive oil make all the difference—it’s worth finding the best you can for this recipe. And don’t rush the resting time; it’s a small pause that pays off every time.