Preheat oven to 425 degrees F. Line a baking sheet with foil, parchment paper or spray with nonstick cooking spray.

Place salmon skin side down and brush the tops with a little olive oil.  Squeeze about a half of a lemon over top and generously season with salt and pepper.

Bake salmon in the oven for 8 to 10 minutes per inch of thickness then turn the broiler on and cook for an additional 2 to 3 minutes, until edges of salmon are crisp.  You'll know the salmon is done when it easily flakes with a fork and a meat thermometer inserted into the thickest part of the fillet reads 145 degrees F.

While the salmon is baking, combine all the ingredients for the chimichurri sauce in a food processor or blender and blend until chopped.

Let the salmon rest for 5 minutes after baking then spoon about 2 tablespoons of chimichurri sauce over top of the fillets.  Serve and enjoy!