Bring the fish to room temperature and place it on a cookie sheet lined with parchment paper.
Sprinkle evenly with salt and pepper, fresh garlic, olive oil, and lemon juice. Let the salmon rest for 10 minutes.
Mix the chopped herbs in a small bowl and set aside. The quantities are only a suggestion, you can use as much as you like from each herb and use only the herbs you like.
Pour the wine all over the salmon and mound the chopped herbs on top covering as much fish as you can. Use a spoon to scoop some of the sauce that forms at the bottom and drizzle over the fish gently. Season with salt and pepper again.
Bake at 425 for 12-15 minutes depending on the thickness of the fish. If using thin salmon bake for 12 minutes.
