Preheat your oven to 400°F (200°C) with a rack arranged in the center position. Line a large rimmed baking sheet with unbleached parchment paper or heavy-duty foil for effortless cleanup.

Arrange the salmon fillets skin-side down on the prepared baking sheet, leaving about 2 inches of space between each piece. Pat each fillet thoroughly dry with paper towels to ensure optimal searing and seasoning adhesion. Lightly brush the tops with olive oil, then season evenly with smoked paprika, Italian herbs, sea salt, and black pepper.

In a small heatproof bowl, whisk together the melted grass-fed butter, minced garlic, lemon juice, and lemon zest. Generously spoon the garlic butter mixture over each salmon fillet, making sure the garlic bits coat the top surface. Tuck the thin lemon slices around the fillets on the baking sheet.

Bake in the preheated oven for 12 to 15 minutes, depending on the fillet thickness, until the salmon flakes effortlessly with a fork and reaches an internal temperature of 135°F to 140°F (57°C to 60°C). For golden caramelized edges, switch the oven to high broil for the final 90 seconds.

Remove from the oven immediately. Spoon any warm pan juices pooling around the fish over the fillets. Garnish generously with freshly chopped dill and Italian parsley. Serve immediately with warm lemon wedges.