Delicate salmon is so nice in the mouth.  Here I poach a filet of farmed antibiotic free salmon.  I vary the kind of salmon I buy and very much prefer wild but antibiotic free or Faroe Island Salmon is good.

Preheat your oven to 475F.

Rinse your lovely filet of fresh salmon and dry with a paper towel.  Place it on a very large piece of foil which in turn is on a baking sheet.

Prepare your lemons, onions and tomato by washing and slicing them thinly.  Generously salt and pepper your fish and begin layering as above your tomato, then onion then lemon on top.

Salt and pepper again and place 5 or 6 or so knobs of butter along the fish.  Sprinkle with dry dill or ideally sprigs of fresh dill.  Pour enough wine on the bottom to sit your fish in it just enough to see the liquid.  Seal your foil tightly in an envelope.

Place your wrapped fish, baking sheet and al, into our hot oven for about 45 – 60 min.  The length of time varies as it depends on the temperature of your fish as well as your oven.  The goal is to have the onions, tomato, and lemons give in to the heat and cook.  This makes the 5 star broth at the bottom which steams your fish.

You know it’s done when the aromas reach a certain level.

Drain the broth into your cooked angel hair and garnish with the lemons from your fish. You can sprinkle more dill here for presentation.  This dish is light, aromatic and delicate.  I promise it’s amazing.