To make the caper butter, heat the olive oil on a medium heat before adding the shallots, garlic, thyme and bay leaf and cook slowly with no colour in the front of the oven for around 3-4 minutes.
Add the salt, pepper, brown butter, capers, white wine vinegar, lemon juice and lemon segments and allow to warm through. Add the parsley just before using the butter to serve.
To cook the salmon cut a square of parchment paper and rub with olive oil. Grate over lemon zest and chopped capers and top with your long, thinly sliced salmon. Season, and a bit more lemon zest.
Pop the parchment directly onto the deck of the oven and cook for between 1 and 2 minutes.
Flip the parchment paper over onto a serving plate and reheat the dressing. Top with the warmed through dressing and serve.