Source: dLife

Fresh salmon topped with fennel, peppers, and carrot.

Servings

0.6667
0.6667 cup  fat free reduced sodium chicken broth 1.0
1 each  fennel bulb 0.25
0 1/4 cup  Carrots, julienne, canned 1.0
1 tbsp  fresh thyme 1.0
1 each  medium garlic cloves 0.6667
0.6667 cup  white wine 0.5
0 1/2 cup  chopped green bell peppers 0.5
0 1/2 cup  chopped red bell peppers 4.0
4 each  salmon fillet 0.5
0 1/2 tsp  salt 0.25
0 1/4 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.