I-Can't-Believe-It's-Not-Dolphin Fish Bake

I love to eat fish, but they're such fickle customers to season and prepare properly. They require the right combination and strength of spices so they don't taste too ocean-y, but maintain enough of their natural flavors so you can distinguish what you're actually putting in your mouth. One of my biggest pet peeves is overcooked seafood. When I order fish at restaurants, even the good ones, my experiences have been more misses than hits. I've had some success with Chilean sea bass at home because they're so fatty and almost impossible to bungle. In an effort to broaden my range, I decided to experiment with dolphin... erg, I meant salmon.


Recipe
1 1/2 pound salmon filet
2 lemons
2 tablespoons fresh dill
2 tablespoons EVOO
2 tablespoons marsala wine
2 shallots
1/2 head of garlic
1/2 pound cherry tomatoes
salt and pepper to taste