Pocket-Poached Salmon

1. 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.
2. Rinse and pat dry the salmon and place it on the foil. Turn up the foil ends, so the oil and liquid stay near the fish.
3. Drizzle olive oil evenly across the surface of the fish. Sprinkle both the lemon pepper and garlic on the salmon.
4. Pour the wine (broth or water) onto the foil on either side of the fish, being careful not to wash the spices off.
5. Place the sprigs of rosemary and then the lemon slices over the fish.
6. Pull the long sides of the foil together and pinch them closed. Close the ends of the foil as well so that the salmon is in a pocket. Place in the oven and bake.
7. 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. If the fish is very pink, close up the pocket and put the pan back in the oven for 2-3 more minutes. Test again, and if fish is only slightly pink, close pocket and let it stand for 1-2 minutes out of the oven. 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.