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Salmon And Fennel With Roasted-Lemon Vinaigrette

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2 bulbs fennel, thinly sliced

2 lemons, cut in half crosswise

4 cloves garlic, unpeeled

3 tablespoons olive oil

Kosher salt and black pepper

4 6-ounce pieces skinless salmon fillet

1 teaspoon honey

1 teaspoon chopped fresh rosemary

12 ounces mixed greens (about 8 cups)

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