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Ingredients
  • 3 tablespoons extra-virgin olive oil, divided
  • 4 (6-oz.) salmon fillets, skinned
  • ¾ teaspoon kosher salt, divided
  • ½ teaspoon freshly ground black pepper, divided
  • 2 tablespoons chopped fresh tarragon
  • 2 tablespoons white wine vinegar
  • 1 teaspoon finely chopped garlic
  • ¾ cup very thinly sliced fennel bulb
  • ½ cup fresh mint leaves
  • ½ cup fresh flat-leaf parsley leaves
  • 1 (6-oz.) pkg. baby spinach
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