Season the salmon: Place 34 oz boneless salmon on a large plate, skin side down. Combine 1/2 tsp salt, 1/2 tsp black pepper, 1 tbsp minced garlic, 1 tsp chopped fresh rosemary, 1/2 tsp Cajun seasoning, 1 tbsp Italian seasoning, and 1 tbsp olive oil. Rub evenly on the salmon and set aside.

Prepare the oven and baking sheet: Preheat the oven to 450°F and wait for it to heat up. While you wait, line the baking sheet with aluminum foil. Use a kitchen brush to grease 1 tbsp unsalted butter on the foil. This will prevent the salmon from sticking to the foil as it cooks.

Arrange the fish and vegetables: Place the salmon in the middle of the greased baking sheet, spacing the filets ½-inch from each other. Arrange 12 oz asparagus, 6 oz zucchini, and 6 oz cherry tomatoes around the fish filets.

Add butter and lemon over the vegetables: Divide the remaining 2 tbsp unsalted butter into small knobs and drop them over the vegetables. Scatter 2 oz lemon slices over the pan.

Bake the food: Wrap the food with another layer of foil, crimp the edges to seal it tight. and put it into the preheated oven. Bake for 30 minutes at 450°F. Once the time is up, take the pan out of the oven and remove the foil cover.

Garnish and serve: Sprinkle 2 tbsp freshly chopped parsley evenly across the pan. Transfer the salmon and vegetables to your serving plates and enjoy.