Preheat oven to 375 degrees. Grease a casserole dish that fits the size of your salmon fillet(s) and how many veggies you're cooking. See Veggies steps below.
In the blender combine whites of onions (*or 1 bunch greens of green onions for low carb), oil, ginger, garlic, coconut aminos, lime juice, zest, sweetener and sea salt. Pulse to combine, until whites are cut into small pieces, but not fully pureed.
Place cold salmon fillet(s) directly on Veggies (see Veggies Step below). Pour marinade over salmon and allow to sit out (or in fridge) for 20 minutes.
Bake for 10 to 13 minutes, without overcooking. If white proteins begin to emerge to the surface you may have cooked it too long. (Some proteins on the sides are fine.) The center should still be bright pink and be tender when pushed down with an index finger, not too firm.* (*see Recipe notes)
Garnish with lime slices, green onion's greens and optional sesame seeds (not for AIP).