Herb-topped Side of Salmon

Preheat the oven to 200°C (400°F).

Rinse the salmon in cold water, pat dry and lightly salt. Rinse the lemons in hot water and pat dry. Use a lemon zester to peel off the lemon zest. Wash the herbs and shake dry. Remove the stalks from the leaves and finely chop. Peel the ginger and finely chop. Peel the onion and the garlic and finely chop. Cut the lemons in half and squeeze out the juice. Mix the lemon juce with the olive oil, herbs, onion, garlic, lemon zest and ginger. Season with pepper.