Salmon with Sour Cream

• 1 section salmon (4 to 6 pounds)
• ¼ cup chopped parsley

Presoak a clay pot, top and bottom, in water for 15 minutes.

Place the salmon in the presoaked pot and add the parsley, tarragon, tomato, onion, oil, lemon, white wine, salt, and pepper.

Cover the pot and place it in cold oven.

Set the oven temperature at 480 degrees