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jamie.archer
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Preheat the oven to 325°F (162°C). Set aside a baking dish large enough to fit the salmon fillets in one layer.
Lightly oil and season both sides of the salmon with salt and pepper. (Optionally, cut the salmon into four 6-ounce fillets.)
Arrange lemon slices and dill on the bottom of the baking dish, then place the salmon skin-side down on top.
Add wine to the baking dish, and then cover with aluminum foil.
Bake the salmon until the fish flakes easily with a fork, 15 to 20 minutes, depending on the thickness of your fillets. Check the salmon after 10 minutes to see its progress. The best way to prevent overcooking is to check the temperature of the salmon using an internal thermometer. The thickest part of the salmon should read 125°F.
Take the salmon out of the oven, untuck the foil to cover the dish loosely, and set aside on the counter for 5 minutes. The salmon will continue to cook during this time.
Serve scattered with chopped fresh dill on top.