Preheat your oven to 400°F (200°C) and lightly grease a baking dish to prevent sticking.
Use a zester or fine grater to peel the bright yellow zest from the lemon, revealing the fragrant outer layer.
Juice half of the lemon, catching any seeds, and set aside for the marinade.
In a small mixing bowl, whisk together the lemon juice, lemon zest, chopped dill, minced garlic, a pinch of salt, pepper, and olive oil until well combined and fragrant.
Place the salmon fillets in a shallow dish or bowl and pour the marinade over them, ensuring each piece is coated evenly. Let them marinate for about 10 minutes to absorb the flavors.
Arrange the marinated salmon fillets skin-side down in the prepared baking dish, spooning a little extra marinade over each piece.
Braise the salmon in the preheated oven for 12-15 minutes, or until the flesh flakes easily with a fork and has turned a rosy, opaque color.
Remove the salmon from the oven and let it rest briefly; the fish should be tender, flaky, and fragrant with herbal, citrus notes.
Serve the salmon fillets warm, garnished with additional fresh dill if desired, and a wedge of lemon for extra brightness.
