Step 1

In the bowl of a food processor, combine the onion and garlic. Finely grate 1 1/2 teaspoons of lemon zest into the mix, then cut the lemon in half and squeeze in 1 1/2 teaspoons of lemon juice from one of the halves. Add the basil, parsley, rosemary, sage, dill and mint. Pulse several times, then add the oil. Puree, then pour half of the marinade into a resealable bag. Refrigerate the rest in an airtight container for up to 1 week.

Step 2

Lightly season the salmon with the salt and pepper, then place it in the bag. Seal, pressing out as much air as possible. Massage to coat. Marinate for 20 minutes at room temperature.

Step 3

Meanwhile, cut two generous pieces of parchment paper. The size will vary depending on the shape of your fish. Place a piece of marinated salmon on each one, skin side down. Cut a few thin rounds from the remaining half of the lemon and top each fillet with two slices. Then, fold/crimp around to seal tightly, creating a packet. Place them both on a microwave-safe plate, then transfer to the microwave; cook for about 3 minutes. The fish should feel warm to the touch and the packets should puff just slightly. If not, cook for another minute or 2.

Step 4

Let the packets sit unopened for 1 minute. Transfer a packet to each serving plate; or, if you prefer, place a fillet on each plate, discarding the skin, and spoon a little of the marinade from each packet over the fish, if desired. Serve warm.