Preheat oven to 425 degrees. Place onion slices in 13" x 9" glass baking dish. Drizzle with 1 1/2 tablespoons Pacifica Blood Orange Avocado Oil and roast in the oven about 25 minutes until the onion is tender and golden. Remove from oven and push onions to the side of dish. Place salmon in the baking dish and sprinkle with 2 tablespoons chopped dill and drizzle with the remaining Pacifica Blood Orange Avocado Oil. Spoon the tender onions over the salmon and bake in the center of the oven about 10 minutes. Meanwhile, combine the orange juice, green onions, lemon juice and remaining dill together in a small bowl. Transfer the salmon and onions to a platter. Pour orange sauce over the salmon and serve.