Baked King Salmon with Lemon Garlic Butter

1. 1
   Position an oven rack in the center and preheat the oven to **350°F (175°C)**.
2. 2
   Line a rimmed quarter-sheet pan or small baking dish with **parchment paper** for easy cleanup.
3. 3
   Toss the sliced carrots and white onion directly on the pan with **1 tablespoon olive oil**, half the salt, and half the pepper until evenly coated.
4. 4
   Spread the vegetables into a single layer and roast at **350°F for 10 minutes** to give the dense carrots a head start to soften.⏱ 10 min
5. 5
   While the vegetables bake, melt **1 tablespoon butter** in a tiny saucepan over low heat, add the minced garlic, and cook for **45 seconds** until fragrant.⏱ 45 sec
6. 6
   Remove the pan from heat and stir in **1 tablespoon lemon juice** and a tiny pinch of salt to emulsify into a warm spoonable sauce.
7. 7
   Pat the king salmon dry with paper towels and season the flesh side with the remaining salt and black pepper.
8. 8
   Pull the baking sheet from the oven, scoot the vegetables toward the edges, and place the salmon skin-side down in the **center of the pan**.
9. 9
   Spoon the warm garlic lemon butter evenly over the top of the salmon fillet, letting any excess drizzle onto the surrounding onions and carrots.
10. 10
    Lay the **2 thin lemon slices** right over the salmon flesh to baste the fish while it bakes.
11. 11
    Return the pan to the oven and bake at **350°F for 15 to 18 minutes**, until the salmon flakes under gentle pressure and the onions are translucent and sweet.⏱ 18 min
12. 12
    Transfer the salmon and caramelized vegetables to a warm dinner plate and scatter **fresh chopped parsley** over the top before serving.