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Fennel-Crusted Salmon on White Beans

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White beans are brought to life by fennel, white wine, and tomatoes to serve as a scrumptious bed for pan-seared salmon.

Delicious warm white beans and fennel are topped with succulent fennel-seed-crusted salmon for a double hit of flavor.

For an extra-fresh look, set aside some additional chopped fennel fronds to use as a garnish.


5 teaspoons extra-virgin olive oil, divided
1 bulb fennel, halved, cored and thinly sliced, plus 1 tablespoon chopped fennel fronds
2 15-ounce cans white beans, rinsed
2 medium tomatoes, diced
1/3 cup white wine
1 tablespoon Dijon mustard
1/2 teaspoon freshly ground pepper, divided
1 tablespoon fennel seeds
1 pound salmon fillet, skin removed, cut into 2 portions

Family Recipes Cookbook


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