Whisk oil, Seasoning and lemon juice in a jug until well combined. Place salmon in a single layer in a crematic shallow dish. Drizzle over marinade and turn to coat salmon on the both sides. Cover and refrigrate for 30 minutes.
Preheat oven to 200C(180C fan forced). Line the base of a large heavy-based roasting pan with baking paper. Place Salmon skin-side down in pan, scatter in lemon wedges. Spray salmon and lemons with rice bran oil.
Roast for 12-14 minutes (depending on the thickness) until Salmon is just cooked through. Squeeze juice from the lemon wedges over the Salmon. Sprinkle with parsley and serve with the Hummus.
