Baked Salmon

1 fresh salmon fillet
1 bunch fresh dill
1/4 cup white wine
1/4 cup lemon juice
1/8 cup of butter
1 lemon, sliced
black pepper, to taste

1. Tear two pieces of aluminium foil  2 1/2 times longer
than the salmon fillet.
2. Put the pieces of foil on top of each other and place
half the dill on the foil toward left side, leaving 2-4
inches at the edge. Put the fillet skin down on the dill.
3. Pepper the fillet, put slices or dabs of butter on the
filet, and cover the filet with lemon slices and remaining
dill.
4. Fold remaining foil over the filet and fold the top and
bottom edges together twice with a 1/4 to 1/2 inch fold.
5. Elevate the package with the one remaining open
side open upward and pour in wine and lemon juice.
Fold the edge twice.
5. Bake for 20 minutes.