Finely mince the shallot into small, uniform pieces (about 1/4-inch) so it distributes evenly across the salmon. Finely grate the lemon zest directly from organic lemons—this captures the flavorful oils in the skin. Chop the fresh basil and parsley into small pieces, and measure out the dried dill. In a small bowl, combine the shallot, basil, parsley, dill, lemon zest, and extra virgin olive oil, stirring to form a cohesive paste. I like to let this herb mixture sit for a minute or two so the flavors begin to meld before it goes on the fish.

Remove the salmon fillet from the refrigerator and let it sit at room temperature for 10-15 minutes—this ensures even cooking throughout the fish. While the salmon comes to temperature, preheat your oven to 250°F (a gentle, low temperature that will cook the salmon through without drying it out). Position an oven rack in the middle of the oven. Place a shallow baking pan on a lower rack and fill it with water—this creates a humid environment that helps the salmon cook evenly and stay moist.

Lightly oil a baking rack and position it over a baking sheet or shallow roasting pan. Place the salmon fillet skin-side down on the prepared rack. Generously spread the herb paste from Step 1 over the top of the salmon, distributing it evenly across the entire surface so the herbs cook into the fish and infuse it with flavor. Place the baking sheet with salmon on the middle oven rack (above the water pan) and bake for 25-30 minutes.

After 20 minutes of baking, check the salmon by gently pressing the flesh with a fork—if it flakes easily and appears opaque throughout, it's done. If it still looks translucent or doesn't flake, return it to the oven for 5 more minutes and check again. The salmon is perfectly cooked when it's just opaque in the center; overcooking will make it dry. I prefer to take salmon off the heat when it still has a slight translucency in the very center, as it continues to cook as it rests.

Transfer the salmon to a cutting board and let it rest for 2-3 minutes. If desired, carefully peel away the skin by sliding a thin spatula between the skin and flesh. Cut the fillet in half to create two portions, and plate on serving dishes. Finish each portion with a light sprinkle of sea salt (fleur de sel adds a delicate crunch and bright mineral quality) and serve immediately while still warm.