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  1. Roasted salmon w vegetables: 6 cloves garlic, smashed 1 1/4 green beans, trimmed 3 anchovy fillets, chopped (optional) 2 tbsp. olive oil Kosher salt Pepper 1 1/4 lb. skinless salmon fillet, cut into 4 pieces Greek yogurt, for serving Directions Heat oven to 425°F. On large rimmed baking sheet, toss garlic, beans, tomatoes, olives and anchovies (if using) with 1 tablespoon oil and 1/4 teaspoon pepper. Roast until vegetables are tender and beginning to brown, 12 to 15 minutes.

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