In a nonstick skillet, add 1/2 cup of the wine and fish. Add enough water to almost cover the salmon.
Add one clove minced garlic, the lemon zest, and salt and pepper to the liquid and on top of the salmon.
Bring to a boil, then cover and reduce to a simmer for approximately 5 minutes, or until salmon is cooked through.
Meanwhile, to make the sauce, saute the onion in the olive oil (1 tablespoon) in a small pot or skillet over medium heat, until browned.
Add the remaining clove of minced garlic, stir for one minute or until fragrant.
Add the remaining 1/2 cup of wine, and reduce until about half the wine is gone.
Add the lemon juice, capers (1 tablespoon), dill (1 tablespoon), and butter (1 tablespoon); heat until butter is melted.
Remove from heat and stir in yogurt (1/2 cup) and season with salt and pepper to taste.
Serve sauce over salmon.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.