How to make the sauce:
With a saute pan heat 2 parts olive oil, 1 part butter, then add shallots to caramelize them. Once caramelized add wine or sherry, garlic, and your fresh herbs, then reduce to 2/3rds. Once wine and herbs are reduced to a paste, add cream, sun-dried tomato, salt and pepper. Reduce by half. Stir occasionally.

How to poach the Salmon:
In a large pot bring about 4 cups of water, 1/2 cup of dry white, and the juice from one lemon to a boil. Turn down to a simmer and add your salmon. This should poach for about 12-15 minutes. While your fish is poaching check your sauce. Your salmon will turn light pink when it is done, and it should be 160 degrees. When you bring your fish out of the water be careful that it doesn't break up. If your salmon does break up, boil some angel hair pasta, add sauce and salmon and serve.