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Roasted Fennel And Red Onion Salmon

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2 small fennel bulbs, cut into 1/2-inch wedges

1 large red onion, cut into 1/2-inch wedges

6 cloves garlic, smashed

1 cup cherry or grape tomatoes

1/2 bunch fresh thyme sprigs

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 teaspoons extra-virgin olive oil

4 6-ounce salmon fillets, skinned

1 lemon, halved

About 3 cups cooked rice (optional)

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