Roast Salmon And Vegetables With Green Olive Vinaigrette

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2 large fennel bulbs

1 pint grape tomatoes

8 cloves garlic, peeled and halved

1 lemon, thinly sliced

1/2 cup extra-virgin olive oil

2 teaspoons kosher salt

3/4 teaspoon black pepper

4 6-ounce salmon fillets, skin removed

1 cup green olives, pitted and roughly chopped

1 tablespoon lemon juice

1/4 cup fresh flat-leaf parsley leaves, chopped

1 teaspoon ground cumin (optional)

1 teaspoon paprika (optional)

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