Wash the fish thoroughly and pat dry. Cover a large baking sheet with aluminum foil, with overhang on both ends, and place the fish on it. Season the cavity of the salmon with salt and pepper, and stuff it with the vegetables. Use a few toothpicks to hold the fish closed, if necessary. Cover the head and tail with well-buttered foil, and baste the surface of the salmon with butter also. Pour the white wine and lemon juice on the tray around the fish, and add a sprig of thyme here and there.
Bake for approximately 45 minutes to 1 hour, basting occasionally, until done (no pink inside).
Remove from oven and transfer to a bed of fresh parsley on a fish platter. When serving, surround with lemon florettes and canned peaches.