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Servings Per Recipe: 4
Amount Per Serving
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Heat oven to 400° F. Place the fennel, onion, garlic, tomatoes, thyme sprigs, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, and the oil in a roasting pan or 9-by-13-inch baking dish and toss to coat.
Spread evenly and roast for 20 minutes. Meanwhile, rinse the salmon fillets and pat them dry with paper towels.
Move the vegetables to the sides of the pan and place the fillets in the center. Redistribute the vegetables around the fillets.
Squeeze the lemon over the top, then sprinkle with the remaining salt and pepper.
Return to oven and roast until the fillets are the same color throughout and flake easily, about 10 to 12 minutes.
To serve, transfer the fillets and vegetables to individual plates.
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