Roast Salmon and Vegetable Tacos
INGREDIENTS
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2large fennel bulbs
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1pint grape tomatoes
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8cloves garlic, peeled and halved
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1lemon, thinly sliced
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1/4cupolive oil
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2teaspoonskosher salt
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1/2teaspoonblack pepper
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46-ounce salmon fillets, skin removed
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8small flour tortillas
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1/4cuproughly chopped fresh cilantro
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sour cream (optional)
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