Salmon for a crowd

Had a Sunday night supper tonight, and for once I ventured past my usual big party Italian standbys (lasagna, baked ziti, etc), and with great results. The salmon was light but filling, healthy but indugent, easy, pretty, and tasty. It was also great to have 20 minutes free as it baked - allowed to me leisurely finish the salad and sides. I usually do this recipe for two, and instead of a covered baking dish, I steam each fillet in a foil pouch.

Salmon with Lemon and Dill
serves 8

3 lbs salmon, in 1 inch thick fillets (or one big long fillet)
3 lemons, sliced
fresh dill (5-6 whole sprigs, plus 2 more chopped)
fresh parsley
1/2 cup dry white wine
olive oil
1 onion, sliced
2 tomatoes, sliced

Layer in a 13x11 coverable baking dish, in this order from the bottom up:

Tomatoes
Onions
Parsley
Dill sprigs
Salmon
More dill
Olive Oil
Salt and pepper
Lemon slices

Pour white wine over the top, cover and bake at 400 degrees for 18-20 minutes. The cover must be tight enough to trap the steam. Test for doneness, remove lemons, sprinkle with freshly chopped dill, and voila.