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Pair with Blackstone Merlot


2 medium fennel bulbs, with fronds
2 tablespoons chopped flat-leaf parsley
4 cloves garlic, peeled and halved
Zest and juice of 1 lemon
1-1/2 tablespoons olive oil
2 teaspoons kosher salt
1 cup cherry tomatoes
1 tablespoons olive oil
2 salmon fillets
A few black olives (optional)


Heat oven to 400°F.

Trim the fronds from the fennel and set aside. Cut the fennel bulbs in half, and then cut each half into 6 wedges.

In large baking dish, combine fennel, tomatoes, garlic, and olive oil and bake for 30-40 minutes, until fennel is tender.

Chop the fennel fronds roughly, and then mix with the parsley and lemon zest.

Nestle the salmon among the vegetables and sprinkle with lemon juice, then bake 15 minutes more until the fish is just cooked. Scatter over the parsley and serve.