In a glass measuring cup, measure out the garlic-infused olive oil. Add the lemon juice, parsley, basil, salt and pepper and stir to combine.
Rinse and pat dry the salmon fillets. Place salmon in a large resealable plastic bag and pour in the oil mixture. Shake lightly to evenly distribute the marinade. Refrigerate for at least one hour or overnight.
Preheat oven to 375° F. Place fillets on a large piece of aluminum foil. Fold foil to enclose salmon and seal. Place foil packet in a large baking dish. Bake for 25 to 30 minutes, or until salmon flakes easily with a fork.