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How to make it

  • 400 oven
  • Place fillets skin side down (or use skinned) in a lightly sprayed baking dish
  • Sprinkle with salt & lemon pepper; drizzle with 2 T olive oil. Set aside
  • Heat remaining oil in small pan over medium heat. Add fennel and garlic, sauté 5 mins. or until tender
  • Remove from heat and stir in sun-dried tomatoes, dill and lemon juice, pour over salmon
  • Bake for 20 mins or until fish flakes with a fork
  • Sprinkle with cheese, bake 5 minutes more

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