Lemon-Scented Salmon

I'm spending some time with my middle grandson this weekend and he loves good food as much as I do.  We loved our lunch today which included this . . . 

2 servingsPreparation 5 min Cooking 40 min190 calories per serving  Good deal this week Can be done in advance Can be frozen Very easy Gluten Free Lactose Free Nuts & Peanuts Free Kosher Diabetes-friendly Artery-healthy Heart-healthy Ingredients 300 g salmon fillet 3 tbsp lemon freshly squeezed 1 lemon 1 pinch salt [optional] 0.1 g ground pepper to taste 3 1/2 tsp fresh dill, finely chopped 2 g 1/2 green onions/scallions, finely chopped 7.5 g 3 mini-tomatoes (cherry, miniature or grape), halved 3 1/2 tbsp 1/4 cup white wine 65 mL Before you start A baking or casserole dish with a tight-fitting lid is necessary for this recipe.Keep the serving plates warm on the stove while you're preparing the dish. Method Preheat the oven to 190°C/375°F.Put the salmon fillet, skin-side down in a casserole dish. Add the lemon juice, dill and green onions. Season with salt and pepper to taste.Add the mini-tomatoes and white wine, then cover. Place in the middle of the oven and bake for about 30-40 min until the fish turns opaque. It is important to check with a fork to see if the fish is cooked through. Serve on the warmed plates. Recipe - Lemon-Scented Salmon