This is a very easy but impressive meal.

4 6oz salmon fillets
1 fennel bulb, thinly sliced
1 medium onion, thinly sliced
2 tsp olive oil
2 Tbs capers, drained
1 tsp dried dill
1 lemon, thinly sliced
1 cup dry white wine

In 9×12 casserole dish layer fennel and onions. Set salmon fillets on top of vegetables.  Lightly coat salmon with olive oil. Sprinkle lightly with sea salt. Lay lemon slices on top of salmon. Sprinkle with dill and capers. Bake in 350* oven until salmon is flaky and onions are translucent, about 15-20 minutes. Serves 4.

*Note: A variation on this is adding Granny Smith apple slices along with or instead of onions and/or fennel.