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Roast Salmon With Vegetables, Penne, And Dill


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2 large fennel bulbs

1 pint grape tomatoes

8 cloves garlic, peeled and halved

1 lemon, thinly sliced

1/4 cup olive oil

2 teaspoons kosher salt

1/2 teaspoon black pepper

4 6-ounce salmon fillets, skin removed

8 ounces penne

1/4 cup fresh dill, chopped

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