• In a small mixing bowl, combine the olive oil, maple syrup, lemon juice, garlic, salt, pepper and fresh herbs. I used fresh parsley, but dill will work just as well in this recipe. It is not recommended to use dried herbs, but if you really must, just use a very small amount.
• Transfer to a large zip lock bag or baking dish, add the salmon and toss to coat with the marinade. There's no need to marinate the salmon; simply brush the mixture over the fillets. However, if you have the time, marinate the filets for a few minutes before placing them in the oven. I marinated mine for 10 minutes. I strongly advise marinating the salmon for no longer than 30 minutes, as the acid in the marinade will break down the salmon.
• Arrange the salmon fillets in an ovenproof dish, making sure to leave some space between each one. Spread a thin slice of lemon over each individual piece of salmon (optional).
• How long it takes to bake the salmon will depend on how thick it is, but 10–15 minutes at 400 degrees Fahrenheit is a good estimate, or until it has an internal temperature of 145°F.
• I strongly advise using a cooking thermometer in the thickest part of the filet. Once removed from the oven, salmon will continue to cook even after being at a resting temperature for some time. In most cases, I take the salmon out of the oven earlier than necessary (between 137 and 140 degrees Fahrenheit), cover it with aluminum foil, and let the salmon rest for about 5 minutes. The resting period allows the fish to reach 145 degrees F.

Lemon Butter Pasta:

• Bring a pot of salted water to a boil. Drop the pasta into the boiling water. Cook pasta according to package directions. Drain.
• Meanwhile,  in a large skillet over medium heat add oil and unsalted butter. Add and stir the garlic and pepper flakes for about 20 seconds or until the garlic is aromatic. Remove from the heat. 
• Add drained, cooked pasta and ¼ cup of reserved pasta water; toss to coat. Cook and stir until heated through, adding more pasta water if the pasta seems too dry.
• Remove pasta from heat and stir in lemon zest, juice, and parsley. Season to taste with salt and pepper. Transfer to a serving bowl or platter; top with grated parmesan cheese and serve.
• Serve the salmon over the pasta and enjoy!!