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Preheat the oven to 400*F.
Salt the salmon on both sides and set aside.
Take a large piece of parchment paper and fold in half then unfold. On the upper half right above the crease in the middle, lay a thin layer of lemon slices. Top with the salmon, then the shallots, capers, a drizzle of olive oil, white wine and dill.
Fold into a pocket, making folds all the way around the parchment pouch to make sure the whole thing is secure and no steam will be able to escape. Staple the ends if needed to secure.
Place on a sheet tray and bake for 12 minutes, then remove from the oven.
Slice open and serve in the parchment pouch.