Lemon Roasted Salmon with Creamy Dill Wine Sauce

Using sharp knife, firmly cut off fish head behind gills (or have fishmonger remove it). Rinse under cold water; pat dry. Season inside and out with salt and pepper. Arrange one-third of the lemon slices in lengthwise row along centre of foil-lined rimmed baking sheet; top with salmon.

Fill cavity with dill, parsley and another third of the lemons. Brush butter over salmon; top with remaining lemons. Crumble up foil around fish to hold juices, leaving salmon uncovered.

Bake salmon in 450°F (230°C) oven for about 45 minutes, or 10 minutes per inch (2.5 cm) of thickness, or until flesh is opaque and flakes easily when tested with fork. Remove from oven and tent with foil; let stand for 5 minutes. With baster or spoon, remove 1/4 cup (50 mL) pan juices; set aside.

Creamy Dill Wine Sauce:
In saucepan, melt butter over medium heat; stir in flour and cook, stirring, for 1 minute. Gradually whisk in milk, wine, cream, salt and pepper; cook, whisking, for 5 minutes or until boiling and thickened. Stir in reserved pan juices; reduce heat and simmer for 5 minutes. Keep warm over low heat while carving salmon; stir in dill.

To serve salmon, discard lemon on top. Cut lengthwise along backbone through to bone. Starting at backbone, gently pull off skin; discard. Cut along midline, parallel to backbone, through to bone. Cut crosswise into 4-inch (10 cm) wide portions. Inserting spatula between meat and bones, lift salmon portions to warmed serving plates.

Gently lift exposed bones away from other side of salmon; discard. Repeat cutting along midline, then into portions; ease salmon away from skin. Serve with warm sauce.