Oven-Poached Salmon with Vegetables

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.3 cup julienne-cut carrot 
• 0.7 cup cooking wine dry white
• 0.7 cup less-sodium chicken broth fat-free
• 0.5 cup fennel bulb thinly sliced 1 small bulb
• 1  garlic clove minced
• 0.5 cup bell pepper diced green
• 0.5 cup bell pepper diced red
• 24 ounce salmon fillet 
• 0.5 teaspoon salt 
• 6  thyme sprigs 

Equipment

• frying pan
• oven
• aluminum foil

Directions

1. Preheat oven to 32
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.
3. Sprinkle fillets with salt and black pepper.
4. Place fillets, skin sides up, over vegetable mixture in pan. Cover with lid; wrap handle with foil.
5. Bake at 325 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.