Oven-Poached Salmon With Vegetables

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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

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