Um, help?

Again, no paragraph breaks? Maybe this is an issue with my new Mac, rather than blogspot? Must sort this out...it's terribly difficult to follow a recipe written this way, I realize.

Decadent Lemon-Dill Salmon

2 6-ounce salmon filets aluminum foil onion powder salt 2 small lemons, sliced into circles dried dill weed unsalted butter, sliced thin One thing I am not ambivalent about is salmon--that is, when prepared with the utmost love and attention. First, it is imperative to buy salmon with no skin, not even underneath; any sort of skin contributes to that fishy smell that most of us find offensive. Further, before laying the filets in the pan, I always rinse them thoroughly with cold water; after setting in that seafood case, even the least offensive smelling fish acquires a variety of pungent odors. Also, to spare yourself the agony of post-dinner scrubbing, line your pan with aluminum foil. If you like, spray the foil with non-stick cooking spray. So, you've lined your pan, you've rinsed the fish; now you can lay the fish in the pan, atop the foil. Next, grab a canister of onion powder--powder, not salt--and sprinkle it generously over all top surface areas of the salmon. If you are using true onion powder, it is difficult to use too much, so really be generous, since this is another way to ward off the fishy smell while adding flavor. Then, sprinkle some salt--the amount depending on your taste and/or health concerns--over the layer of onion powder. Rinse and slice lemons, saving the middle sections to lay atop the salmon and the end pieces to squeeze over the salmon. Squeeze a small amount of lemon juice onto the fish--just enough that the liquid settles on top, because too much will cause the salt and onion powder to run off into the bottom of the pan. Now, sprinkle a generous amount of dried dill on top of the fish. Then, grab a stick of unsalted butter. With a sharp knife, create thin slices or pats of butter and place them in a layer on top of the salmon. Finally, align the lemon slices on top for flavor and decoration. For two 6-ounce filets, bake at 400 degrees, uncovered, for 15-20 minutes. It is hard to overcook salmon. Some people suggest less time. For me, I like to ensure doneness, so I tend to leave it in for the full 20 minutes. Serve with herbed rice or baked potatoes. You could also add one of my favorite Persian condiments: plain yogurt with several cloves of fresh, crushed garlic mixed in, served on your plate, alongside the rest of your food, to savor with each bite. If you go the garlic route, you might want to have a box of Altoids handy for tomorrow morning's meeting. Nooshe jan!