Roasted Salmon With Purslane, Fennel, And Green Olives

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Ingredients

4 (6 oz. each) fresh or thawed frozen sockeye salmon fillets

1 cup very thinly sliced fennel bulb

About 1/4 cup extra-virgin olive oil

Salt

Pepper

2 cups purslane leaves and tender stems

1/3 cup slivered green olives

1 tablespoon lemon juice

1 teaspoon lemon zest

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