Step 1

Preheat the oven to 325°.

Step 2

Drizzle a large sheet tray with 3 tablespoons of olive oil and spread all over. Place the salmon fillets on the tray, leaving about 1 inch of space in between each fillet. Season all over with salt and pepper.

Step 3

Whisk to combine the remaining 1 tablespoon of olive oil, honey, Dijon mustard, and lemon juice in a small bowl. Drizzle evenly over the fillets.

Step 4

Bake until the thickest part of the salmon flakes easily with a fork and the flesh is opaque, 12 to 15 minutes (an instant-read thermometer should read between 125° and 130°). Transfer salmon to a serving platter; top with fresh herbs and serve with lemon wedges, if you like.