1-Preheat oven to 375°F (190°C). Line a baking tray with foil and raise the edges to contain the sauce. Toss optional crispy roasted veggies like 2 cups broccoli florets or 1 lb baby potatoes in 1 tbsp olive oil, salt, and pepper; spread around edges.

2-Place the salmon skin-side down on the foil. Nestle lemon slices under the salmon evenly.

3-Melt the butter and stir in the lemon juice, honey, and garlic. Pour about three-quarters of this mixture over the salmon and reserve the rest for serving. Drizzle some over veggies if using.

4-Season with kosher salt and black pepper.

5-Seal the foil tightly over the salmon (crimp edges or add a second foil layer) to create an airtight pack. Let it marinate 10 to 15 minutes if time allows. Veggies can bake openly beside.

6-Bake the foil pack on a baking sheet for about 17 minutes. Veggies crisp in same time.

7-Remove from oven and open or remove the top foil layer to expose the salmon while keeping raised edges to hold juices.

8-Switch oven to high broil. Optionally spoon reserved butter mixture over the salmon, then broil 5 to 10 minutes until top and edges turn golden with slight crispness. Watch closely to avoid burning; higher rack helps.

9-Garnish with chopped parsley if desired and serve immediately with crispy roasted veggies.