The forgiving salmon

There's a reason salmon is so popular: There is hardly any way to ruin it, except by cooking it too long and/or trying to keep it warm for more than a half hour, or hiding it under a too-heavy sauce. We had it cooked wonderfully tonight, with a light lemon sauce flavored with sauteed onions and dill, accompanied by roasted rosemary baby red potatoes and tender haricots vert.