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Pan-Roasted Salmon with Fennel Salad
- 1/2 fennel bulb, plus 2 tablespoons fronds
- 2 tablespoons fresh orange juice
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 2 tablespoons grapeseed or vegetable oil
- 1 1-pound skin-on salmon fillet, preferably wild-caught, cut into 4 pieces
Directions:View on Bon Appetit
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