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Roast Salmon and Vegetables With Green Olive Vinaigrette
- 2 large fennel bulbs
- 1 pint grape tomatoes
- 8 cloves garlic, peeled and halved
- 1 lemon, thinly sliced
- 1/2 cup extra-virgin olive oil
- 2 1/2 teaspoons kosher salt
- 3/4 teaspoon black pepper
- 4 6-ounce salmon fillets, skin removed
- 1 cup green olives, pitted and roughly chopped
- 1 tablespoon lemon juice
- 1/4 cup chopped fresh flat-leaf parsley leaves
- 1 teaspoon ground cumin (optional)
- 1 teaspoon paprika (optional)
Directions:View on Real Simple
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