Position oven racks in the center and 6 inches from the broiler, then preheat the oven to 375°F; line a sheet pan with foil and brush it with olive oil.

Zest one lemon and juice both lemons into a small bowl, then whisk in the extra virgin olive oil, chopped garlic, oregano, paprika, and black pepper to create the lemon-garlic sauce.

Pat the salmon dry, season well with salt, and place it skin-side down on the foil; pour the lemon-garlic sauce over the salmon, spreading it evenly, and arrange lemon rounds on top.

Fold the loose end of the foil over the salmon, tenting it to create an air pocket, and crimp the foil tightly closed on all sides to encase the fish.

Bake the salmon in the preheated oven for 15 to 20 minutes, until it is almost cooked through at its thickest part.

Carefully remove the pan, open the foil, turn the broiler to high, and broil the salmon for about 3 minutes until the top is lightly browned and cooked through, watching closely to prevent burning.

Sprinkle the cooked salmon with chopped parsley and serve immediately with the remaining lemon wedges.