Ingredients
3 teaspoons Extra-virgin olive oil, divided1 Small bulb fennel, halved, cored and thinly sliced, plus 1 tablespoon chopped fennel fronds
1 15-ounce Can white beans, rinsed
1 Medium tomato, diced
1/4 cup Dry white wine
1 1/2 teaspoons Dijon mustard
1/4 teaspoon Freshly ground pepper, divided
1 teaspoon Fennel seed
8 ounces Center-cut salmon fillet, skinned (see Tip) and cut into 2 portions
Description
Meals Matter
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