1. Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper or foil, then lightly grease the surface with olive oil.

2. Whisk together melted butter, 1 tablespoon olive oil, juice and zest of 2 lemons, 3 minced garlic cloves, Dijon mustard, honey, smoked paprika, oregano, salt, and black pepper in a small bowl until fully combined into a glossy glaze.

3. Pat the salmon fillets completely dry with paper towels and place them skin-side down on the prepared baking sheet, spacing them evenly apart.

4. Spoon the lemon butter glaze generously over the top and sides of each salmon fillet, making sure every surface gets well coated with the fragrant mixture.

5. Place lemon slices around and between the salmon fillets on the baking sheet for extra fragrance and visual appeal during roasting.

6. Bake the salmon for 12 to 15 minutes depending on thickness until the flesh flakes easily with a fork, turns opaque throughout, and the glaze caramelizes slightly at the edges.

7. Meanwhile, bring a large pot of generously salted water to a boil and cook linguine until al dente according to package directions, then reserve 1/2 cup of pasta water before draining.

8. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat, add the remaining 2 minced garlic cloves and red pepper flakes, and cook for 1 minute until fragrant.

9. Add the drained pasta to the skillet and toss to coat, then pour in the reserved pasta water and the juice of the remaining lemon and toss everything together over medium heat for 1 to 2 minutes.

10. Remove the skillet from heat, stir in the grated Parmesan until it melts into the pasta, then fold in the fresh dill and parsley.

11. Divide the lemon herb pasta between serving plates and place one glazed salmon fillet on top of each portion.

12. Drizzle any remaining lemon butter pan juices from the baking sheet directly over the salmon and pasta, garnish with extra fresh herbs and lemon slices, and serve immediately.