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Roast Salmon and Vegetables
- 2 large fennel bulbs
- 1 pint grape tomatoes
- 8 cloves garlic, peeled and halved
- 1 lemon, thinly sliced
- 1/4 cup olive oil
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 6 sprigs fresh thyme
- 4 6-ounce salmon fillets, skin removed
Directions:View on Real Simple
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