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In a bowl mix together the marinade. Combine the lemon juice, olive oil, butter, basil, parsley, salt and pepper.
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Place the salmon fillets in a deep dish and cover with the marinade.
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Refrigerate for at least an hour and flip every 20 minutes.
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Preheat your oven to 375 degrees Fahrenheit.
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Make four 12x12 sheets of aluminum foil.
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Place one fillet on each of the foil sheets. Then cover each fillet with the marinade.
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Wrap each fillet tightly in the foil sheet, making a little packet.
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Place the packets into a high walled pan and bake for 28-35 minutes or until the salmon reaches an internal temperature of 145 degrees. If you do not have a food thermometer, you can check doneness by testing if the salmon can be easily flaked.
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Remove from the packet and serve with the reserved sauce from the foil packet.