Preheat and Prepare: First, preheat your oven to 200°C (180°C fan). Line a baking tray with baking parchment – this makes clean-up so much easier later.

Create the Lemon Bed: Slice one of the lemons into thin rounds. Arrange these slices in a single layer on the prepared baking tray, creating four "beds" for the salmon fillets to sit on.

Season the Salmon: Pat the salmon fillets dry with a paper towel. This helps the skin (if you've left it on) get a little crispier. Season both sides of each fillet generously with the salt and pepper and place them on top of the lemon slices.

Mix the Sauce: In a small bowl, whisk together the melted butter, olive oil, minced garlic, honey, chopped parsley, and dried oregano. Zest the second lemon directly into the bowl, then squeeze in the juice from half of it. Whisk until everything is well combined.

Pour Over the Sauce: Carefully spoon about three-quarters of the lemon garlic butter sauce over the salmon fillets, ensuring they are evenly coated. Reserve the remaining sauce for later.

Bake the Salmon: Place the baking tray in the preheated oven. Bake for 12-15 minutes. The exact time will depend on the thickness of your fillets. I find that my 1-inch thick fillets are usually perfect at around 14 minutes. The salmon is cooked when it flakes easily with a fork and the internal temperature reaches 60-63°C. For official guidance on cooking fish safely, the Food Standards Agency (FSA) has some great resources.

Final Touches: For a little extra colour, you can switch the oven to the grill setting for the last 1-2 minutes of cooking. Watch it like a hawk to prevent it from burning! The top should just become beautifully golden and slightly caramelised.

Serve Immediately: Remove the salmon from the oven. Drizzle the reserved sauce over the hot fillets, sprinkle with extra fresh parsley, and serve right away with your favourite side dishes.