Place the shallot, basil, parsley and olive oil into a food processor. Blitz until ingredients are roughly chopped. Scrape the sides once or twice while blitzing.
Remove the salmon from the fridge and place on a foil-lined rimmed sheet pan. Evenly distribute 1/2 teaspoon salt and lemon zest on the salmon fillets. Add a layer of mayonnaise on each fillet, be sure to coat the top and sides. Then top the salmon with the herb mixture. Let sit at room temperature for 30 minutes.
Heat oven to 425 degrees.
Place the salmon into the oven and bake for 12-15 minutes or until the salmon reaches 145 degrees. Remove from the heat, top with fresh lemon juice and serve warm. Salt to taste.
Add a pound or two of trimmed asparagus tossed with extra-virgin olive oil and salt to the baking sheet to make this a “sheet pan dinner.”