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1.
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Preheat oven to 450 F. On a jelly roll pan, place a piece of heavy-duty foil that will be four inches longer than the fish.
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2.
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Rinse and pat dry the salmon and place it on the foil.
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Turn up the foil ends, so the oil and liquid stay near the fish.
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3.
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Drizzle olive oil evenly across the surface of the fish.
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Sprinkle both the lemon pepper and garlic on the salmon.
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4.
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Pour the wine (broth or water) onto the foil on either side of the fish, being careful not to wash the spices off.
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5.
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Place the sprigs of rosemary and then the lemon slices over the fish.
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6.
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Pull the long sides of the foil together and pinch them closed.
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Close the ends of the foil as well so that the salmon is in a pocket.
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Place in the oven and bake.
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7.
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At 10 minutes, remove fish from the oven, open up the pocket and test for done-ness by placing a fork into the thickest part of the fish and pulling gently to one side.
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If the fish is very pink, close up the pocket and put the pan back in the oven for 2-3 more minutes.
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Test again, and if fish is only slightly pink, close pocket and let it stand for 1-2 minutes out of the oven.
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The residual heat will continue to cook the fish without drying it out, as could happen with the high heat of the oven at this delicate stage.
