Tuscan Salmon

½ tsp salt
¼ tsp lemon pepper
4 (6 oz) salmon filets
4 tbs olive oil divided
1 fennel bulb, chopped
2 garlic gloves
¼ cup sun dried tomatoes, chopped
2 tbs chopped fresh dill
1/3 cup fresh lemon juice
2 tbs goat cheese

Directions: Preheat oven to 400 degrees.  Lightly coat shallow baking dish with nonstick cooking spray.  Place fish, skin side down in pan.  Sprinkle with salt and lemon pepper; drizzle with 2 tbs of olive oil.  Set aside.  Heat remaining 2 tablesppons of olive oil in medium skillet over medium-high heat.  Add fennel and garlic and sauté 5 minutes or until tender.  Remove from heat and stir sun-dried tomatoes, dill and lemon juice.  Pour over salmon.  Bake 15-20 minutes or until fish flakes with a fork.  Sprinkle with goat cheese; bake an additional 5 minutes