Salmon is one of those proteins that genuinely loves gentle cooking, and poaching it in an aromatic bath of fresh herbs, garlic, lemon, and a splash of apple cider vinegar keeps the flesh impossibly tender without any harsh searing or heavy fats. The result is silky, flaky fish that sits lightly in your stomach — exactly what you want when you're being intentional about what you put in your body. That barely-trembling poaching liquid is the real secret here; keeping the heat low and slow means the salmon never tightens up or dries out. A bright, simple herb oil made from parsley, chives, olive oil, and fresh lemon juice gets spooned right over the top, adding a hit of freshness that makes the whole plate feel alive. There are no processed sauces, no heavy cream, and no ingredients that tend to aggravate a sensitive digestive system — just clean, whole-food components doing exactly what they're supposed to do. It's an elegant dish that comes together with minimal effort and even less cleanup, making it just as practical on a weeknight as it is impressive enough to serve to guests.
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In a large skillet or wide saucepan, combine the water, apple cider vinegar, lemon slices, garlic, onion, thyme sprigs, parsley sprigs, bay leaf, and 1 tsp salt. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 10 minutes, until the liquid is fragrant.
While the poaching liquid simmers, stir together the chopped parsley leaves, chives, olive oil, lemon juice, and 1/4 tsp salt in a small bowl. Set aside.
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