Bring the chicken stock and wine to a gentle boil in a large dutch oven (any two inch deep pan with a tight fitting lid).
Add the salmon filet and lay the garlic slices evenly over the top to coat the fish. Cover with the pan’s lid and let the fish simmer in the hot stock for 7 minutes. You’ll know it’s done when it flakes as you press the flesh with a fork.
Remove the fish from the pan immediately, discard garlic, and spread evenly with pesto while the fish is still hot. Sprinkle with feta. Serve.