In a large zip-top bag, combine olive oil, lime zest and juice, grated garlic, chopped cilantro, coarse sea salt, and black pepper to taste. Seal and shake for 30 seconds.

Add salmon fillets to the marinade bag, ensuring they are thoroughly coated. Seal the bag, remove excess air, and refrigerate for 30 minutes.

Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.

Remove the salmon from the bag, allowing excess marinade to drip off, then arrange on the prepared baking sheet skin-side down.

Bake the salmon for approximately 15 minutes until opaque and flakes easily. Aim for an internal temperature of 50°C (125°F).

Let the salmon rest for 5 minutes before serving, alongside your choice of sides.