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Charred Salmon With Fennel & Olive Salad

Nutrition per serving    (USDA % daily values)
CAL
698
FAT
102%
CHOL
116%
SOD
14%

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Ingredients for 4 servings

zest and juice 1 lemon

3 tbsp extra-virgin olive oil , plus extra to serve

1 tbsp capers , drained

6 ripe tomatoes

100.0g black olives , pitted

600.0g piece salmon fillet, skin on and scaled (ask your fishmonger to do this)

1 tbsp vegetable oil

2 x 20g packs flat-leaf parsley , leaves roughly chopped

2 large fennel bulbs

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