What you do:
1. Lay out a large square of aluminum foil (about 2 1/2 feet should do the trick), and fold in half lengthwise.
2. Fold up the sides of the foil to form a little box with an open top, as pictured above (I forgot to take a picture of this step when I was actually making the salmon, so let’s pretend that my spice jar is a piece of fish), and lightly butter the spot where you’re going to place the salmon.
3. Set the salmon in the foil box, and drizzle with olive oil and some fresh lemon juice (from the intact half). Pour in a little white wine, then sprinkle over the chopped dill, along with a little salt and pepper.
4. Place a small pat of butter and a couple of lemon rounds in the foil box alongside the filet.
5. Close up the sides of the foil (make sure they’re closed securely so the juice doesn’t leak out) and bake in a 400F oven for about 20 minutes, or until the fish flakes easily.
6. To serve, pour the sauce from the foil over the fish, add a couple of lemon rounds to each piece, and sprinkle with chopped green onions (if desired).
