Oven-Poached Salmon With Vegetables

• 2/3 cup fat-free, less-sodium chicken broth
• 1/2 cup thinly sliced fennel bulb (about 1 small bulb)
• 1/4 cup julienne-cut carrot
• 6 thyme sprigs
• 1 garlic clove, minced
• 2/3 cup dry white wine
• 1/2 cup diced green bell pepper
• 1/2 cup diced red bell pepper
• 4 (6-ounce) salmon fillets (about 1 inch thick)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

1. Preheat oven to 325u0b0.
2. Combine first 5 ingredients in a large skillet; bring to a simmer over low heat. Cover and cook 5 minutes. Stir in wine and bell peppers. Cook 1 minute; remove from heat. Sprinkle fillets with salt and black pepper. Place fillets, skin sides up, over vegetable mixture in pan. Cover with lid; wrap handle with foil. Bake at 325u0b0 for 15 minutes or until fish flakes easily when tested with a fork. Discard skin and thyme sprigs. Arrange fillets and fennel mixture on individual plates; drizzle with cooking liquid.

chicken broth, fennel bulb, juliennecut carrot, thyme, garlic, white wine, green bell pepper, red bell pepper, salmon, salt, freshly ground black pepper

Taken from www.myrecipes.com/recipe/oven-poached-salmon-with-vegetables (may not work)