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Roasted Provencal Salmon and Fennel
Ingredients
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons olive oil
  • 1 tablespoon honey
  • 1 tablespoon chopped fresh thyme
  • 1 ½ teaspoon finely grated fresh lemon zest
  • ¾ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 3 medium fennel bulbs
  • Cooking spray
  • Six 6-ounce center-cut skinless salmon fillets
  • subheading: For serving:
  • Lemon wedges
Note: Ingredients may have been altered from the original.
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