1 fennel bulb (about 8 ounces), thinly sliced, plus 1/4 cup fennel fronds
1/2 teaspoon finely grated lemon zest, plus 4 teaspoons lemon juice
Coarse salt and ground pepper
4 ounces thinly sliced smoked salmon
1 tablespoon extra-virgin olive oil
In a medium bowl, toss fennel and fronds with lemon zest and juice; season with salt and pepper. Lay salmon on a serving plate, top with fennel mixture, and drizzle with oil.
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