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 C. Wirthy salmon fillets 
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preheat oven to 325°.

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 over vegetable mixture in pan.  Cover with lid; wrap handle with foil.  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.