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Salmon With Roasted-Lemon Vinaigrette
- 2 bulbs fennel, thinly sliced
- 2 lemons, halved crosswise
- 4 cloves garlic, unpeeled
- 3 tablespoons olive oil
- 4 6-ounce kosher salt and black pepper
- 1 teaspoon pieces skinless salmon fillet
- 1 teaspoon honey
- 12 ounces chopped fresh rosemary
Directions:View on Real Simple
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