4 - 8 ounce salmon fillets

1 large onion, sliced

2 celery stalks, cut into 3-inch lengths

1/2 cup dry white wine

1/2 cup water

1 tablespoon olive oil

1/2 teaspoon fleur de sel

1/2 teaspoon coarsely ground black pepper

Preheat oven to 375 degrees. 

Grease a shallow baking dish with a small amount of olive oil.  Place salmon fillets side by side and cover with onion slices and celery.  Pour wine and water on the sides of the fillets.  Drizzle olive oil over fish fillets and sprinkle with fleur de sel and pepper.  Cover baking dish tightly with foil and bake at 375 degrees for 30 minutes, or until fish has turned opaque, but still firm.

 

Yogurt Dill Sauce

3/4 cup Greek yogurt

1 tablespoon sour cream

1 teaspoon fresh lemon juice

2 tablespoons chopped fresh dill

1/4 teaspoon cayenne pepper

Mix all ingredients together in a small bowl.  Refrigerate for one hour.  Allow to come to room temperature before topping salmon.

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