2 salmon fillets, skin intact, weighing about 5 lb. total
3 lg. onions, peeled & thinly sliced
1 large lemon, thinly sliced
1/2 c. olive oil
3 lg. garlic cloves, minced
large pinch red pepper flakes

Preheat the oven to 400°F. Rinse the salmon fillets and pat dry. Line a baking sheet with aluminum foil and arrange 3 quarters of the onions and lemons on top. Arrange a fillet, skin side down on top and place the remaining onions and lemons on top. Place the fillet, skin side up, on top.

Mix the olive oil and garlic; brush liberally over the fish. Fold over the edges of the foil to seal in the fish and bake in the preheated oven for 35-40 minutes, or until the fish flakes when touched with a fork. Remove and serve with the Lemon Parsley Sauce.

Serves 6-8.

LEMON-PARSLEY SAUCE:

1/2 c. butter
1 tbsp. fresh lemon juice
2 garlic cloves, mashed
1/4 c. chopped fresh parsley

Melt the butter in a small saucepan and stir in the lemon juice, garlic and parsley. Blend well and stir over low heat for several minutes. Serve with the baked salmon.

Makes about 1/2 cup.