Take...

4, medium salmon fillets (about 200g, 6 oz.)
2 tablespoonfuls (30g). fresh dill, minced
2 tablespoonfuls (30ml). fresh parsley, minced
½ cup (113g). onion, minced
4 teaspoonful (20ml). olive oil
6 teaspoonful (30ml).white wine
Salt and pepper to taste
1 large lemon, quartered

then...

1 preheat oven to 375 °F (190°C)

2 In a saucepan, saute onions in 2 teaspoonful olive oil,

3 As the onions begin to soften, add the wine, parsley, salt & pepper and simmer gently for 4 minutes only

4 Add the dill at the end of the cooking period

5 Lay out 4 pieces of aluminium foil, each about 3 times the width of each fillet. Brush the foil with olive oil

6 Place a fillet on each piece of foil. Spoon over the herb and onion mixture. Fold the foil over the fish and crimp the ends together to make a packet piercing each packet in several places

7 Bake for 25-30 minutes.

8 To serve, slit open each packet and move to serving plate, keeping the herb mixture on top.