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Pan-Seared Salmon With Fennel & Dill Salsa

Nutrition per serving    (USDA % daily values)
CAL
473
FAT
64%
CHOL
88%
SOD
24%

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Ingredients for 4 servings

1 cup finely chopped fennel (about 1/2 bulb, stalks trimmed)

2 tablespoons minced dill

1 tablespoon red-wine vinegar

2 tablespoons minced red onion

2 tablespoons extra-virgin olive oil

1 pound salmon fillet, skinned

Freshly ground pepper to taste

1/2 teaspoon salt, divided

1 large tomato, chopped

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