Cut the salmon into four portions and score the skin.
Place the salmon in a non-metal dish.
Zest and juice two lemons.
Halve the remaining two lemons.
Combine zest, juice, wine, thyme, rosemary, dill, 100ml oil, half the parsley, salt, and pepper.
Preheat the oven to 180°C.
Pour the marinade over the salmon and leave for 30 minutes.
Drain the salmon and fry skin-side down in a pan for 1 minute.
Turn the salmon to seal the other side.
Place salmon skin-side up in a roasting tray and sprinkle with salt.
Roast for 10 minutes or until cooked through.
Drizzle with remaining oil and parsley and serve with lemon halves.