Start by creating a flavorful bath for your salmon. In a large skillet, combine the thinly sliced lemon, shallot, and fresh herbs. Pour in the white wine and water and let it all simmer gently over medium heat.

Once your poaching liquid is simmering, it's time to introduce the salmon. Lay the fillets skin-side down in the skillet. Sprinkle them with a pinch of kosher salt and a twist of black pepper. Cover the skillet with a lid to trap the steam and let the salmon poach for about 5 to 7 minutes. The exact time will depend on the thickness of your fillets, so keep an eye on them. You're aiming for salmon that's just cooked through and still moist.

When the salmon is ready, it's all about presentation. Carefully transfer the fillets to plates and top each one with a sprinkle of fresh herbs. Serve with a lemon wedge on the side.