In a bowl, combine the salmon, lemon juice, salt and pepper and just a splash of the wine. Marinate in the fridge for 30 minutes.
Preheat the oven to 200 C / Gas 6.
In a frying pan, heat the oil and cook and stir the vegetables along with the garlic, rosemary, lemon juice and seasoning for 2 minutes. Pour in half of the remaining wine then cover and simmer for 5 minutes.
Transfer the vegetables to a baking dish and spread out over the base. Lay the salmon fillets on top then pour over the remainder of the wine.
Bake for 20 minutes, or until the salmon flakes easily with a fork and is an even pink colour throughout. Remove from the oven and serve.