Prepare the poaching liquid by placing the water (or fish stock), carrot, shallots, celery, 2 lemons, 4 sprigs of dill, and 4 sprigs of parsley in a large deep skillet with a lid.

Bring the liquid to a gentle boil; reduce to a simmer.

Add the salmon to the poaching liquid; cover.

Maintain a simmer, poach for 8 to 10 minutes, or until the salmon is opaque and flakes easily with a fork.

Place the salmon on a serving plate; refrigerate for at least an hour or until thoroughly chilled.

Before serving, carefully sliced the salmon into 4 fillets; top each fillet with 2 tablespoons of Fresh Herbed Mayonnaise.

Garnish with the remaining dill, parsley, and lemon slices.