Springtime Grand Aioli With Poached Salmon

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Bon Appetit
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 small fennel bulb (about 12 ounces), trimmed, halved lengthwise, very thinly sliced lengthwise (about 1/8-inch thick)

Kosher salt

4 jumbo asparagus spears (about 4 ounces), cut on a diagonal into 2-inch pieces

4 ounces baby carrots, trimmed with 1/2-inch green stem attached, peeled, halved lengthwise, then halved crosswise on a diagonal

1/4 pound haricots verts, trimmed

1/4 pound sugar snap peas, strings removed, halved crosswise on a diagonal

1/2 pound small fingerling potatoes

2 cups dry white wine

8 sprigs thyme

6 sprigs dill plus more for garnish

3 garlic cloves, crushed

1 tablespoon whole black peppercorns

1 lemon, halved

4 5–6-ounce 1 1/2-inch-thick salmon fillets

Freshly ground black pepper

4–5 radishes (about 4 ounces), trimmed, quartered

1 tablespoon olive oil


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