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Charred salmon with fennel & olive salad
- 2 large fennel bulbs
- 6 ripe tomatoes
- zest and juice 1 lemon
- 3 tbsp extra-virgin olive oil , plus extra to serve
- 100g black olives , pitted
- 1 tbsp capers , drained
- 600g piece salmon fillet, skin on and scaled (ask your fishmonger to do this)
- 1 tbsp vegetable oil
- 2 x 20g packs flat-leaf parsley , leaves roughly chopped
Directions:View on BBC Good Food
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