Mediterranean-Style Whole Roasted Salmon With Fennel

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Coastal Living


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1 (4- to 5-pound) whole salmon, cleaned

2 fennel bulbs, trimmed and sliced 1/4 inch thick (reserve any fronds)

2 leeks, trimmed and sliced 1 inch thick

3 medium tomatoes (about 1 pound), cut into wedges

3 tablespoons olive oil

2 garlic cloves, minced

1/2 teaspoon sea salt

1/8 teaspoon freshly ground black pepper

1 teaspoon fennel seeds

3 fresh rosemary sprigs

1/2 cup dry white wine

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