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Print this Recipe    Salmon Fennel

Salmon with Fennel - serves 3 hungry people

1 1/2 lbs Salmon Filet (not steaks)
1 small bunch of fresh fennel
3 Tbs. good olive oil
1 tsp. dried dill

Preheat oven to 500 degrees (or as hot as you can get it.) Cut
fennel into thin slices, removing any tough core. Put 2 Tbs. of
the olive oil into a baking dish big enough to hold the fish.
Spread the fennel slices on the olive oil. Place the fish on top
of the fennel. Put the remaining 1 Tbs. of olive oil over the
top of the fish. Sprinkle the dill on top.

Turn oven down to 400 degrees and bake fish for 25 minutes. Check
for doneness - fish should be cooked through but not overcooked
and fennel will be lightly caramelized.

Note: Depending on the thickness of the fish, you may want to
check it at 20 minutes.

Serve with brown basmati rice, steamed spinach and sliced raw
cucumbers on the side.

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