Preheat oven to 425 degrees F. Place salmon in baking dish. Pour in a 1/4 cup of the wine and season with salt and pepper. Bake salmon 12-15 minutes, or until cooked through. To make sauce, place remaining wine in a small pot. Bring to boil and reduce until almost evaporated. Add cream and reduce until sauce lightly thickens. Stir in mustard, dill and salt and pepper to taste. Serve salmon on a pool sauce.