Preheat the oven to 400 F. Oil or spray a baking dish with nonstick spray. In a shallow bowl, combine the olive oil, garlic, oregano or thyme, lemon zest and juice, salt, and pepper. Roll the salmon filets in the olive oil mixture and place them in the pan, skin side down, if there is skin on the fish. Pour the remaining marinade over the fish in the pan. Let sit at room temperature for 15 minutes, if possible.
Bake the salmon for 10 to 13 minutes, until cooked through or to your liking. If you prefer a lightly browned top, you can broil the fish for an additional minute or two.
Serve the fish with the lemon wedges, garnished with the herbs if desired.
Notes
If you're cooking salmon for more people, get a bigger pan! You can cook more than 2 pieces of fish at a time as long as you increase the size of the pan. Make sure you leave at least an inch between the pieces; crowing the salmon will slow down the cooking process significantly.
If you are using a convection oven, you may need to reduce the cooking time by about 30 percent.
Remember that the salmon will continue to cook a bit after you remove it from the oven, so take it out a little bit before it is done to your liking.