Source: dLife

Fresh salmon topped with fennel, peppers, and carrot.

Servings

0.67 cup fat free reduced sodium chicken broth
1 fennel bulb , thinly sliced (about 1/2 cup)
0.25 cup Carrots, julienne, canned
1 tbsp fresh thyme , 6 sprigs
1 medium garlic cloves , minced
0.67 cup white wine
0.5 cup chopped green bell peppers , diced
0.5 cup chopped red bell peppers , diced
4 salmon fillet (6-ounce salmon fillets about 1 inch thick)
0.5 tsp salt
0.25 tsp black pepper

1 Preheat oven to 325 degrees F.
2 Add broth, fennel, carrot, thyme, and garlic to a frying pan and let simmer over low heat.
3 Place lid on pan and cook 5 minutes.
4 Mix in wine and pepper and cook 1 minute. Take mixture off of heat.
5 Season both sides of salmon with salt and pepper.
6 Arrange salmon, flesh side down on top of vegetables in the frying pan.
7 Place lid on top and cover handle with aluminum foil. Bake 15 minutes or until fish is flaky.
8 Take out thyme sprigs and throw away.
9 Move salmon and vegetables to a serving platter and top with cooking juices.

Fennel has a strong licorice like flavor, be sure you like it before adding it to this dish.