Oven Roasted Salmon With Potatoes, Beets, And Fennel Recipe

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Nutrition per serving    (USDA % daily values)
CAL
771
FAT
58%
CHOL
88%
SOD
24%

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Ingredients for 4 servings

1 pound beets, tops removed, peeled, cut into wedges, about 3 large beets

Tapenade, recipe follows

1 pound Yukon gold potatoes, peeled, cut into wedges, about 3 large potatoes

1 large head fennel, sliced into 1/4-inch thick slices

1 pound salmon fillet

Coarse salt and cracked black pepper

2 oranges, peeled and sliced horizontally

4 tablespoons tapenade vinaigrette, recipe follows

3 teaspoons extra-virgin olive oil

2 slices toast spread with 2 tablespoons tapenade, cut in 1/2

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