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Thaw salmon, if frozen. Rinse salmon; pat dry with paper towels; s et aside. Preheat oven to 425°F. In a 3-quart rectangular baking dish combine beets, rutabaga and onion wedges. Drizzle with oil; toss to coat. Cover with foil; roast 35 to 40 minutes or until vegetables are nearly tender, stirring twice. Add tomato wedges to the baking dish. Roast, uncovered, 15 to 20 minutes more or until vegetables are tender and lightly browned, stirring once halfway through roasting time. Remove about half of the tomato wedges and set aside. Cool vegetables slightly.
Meanwhile, line a 2-quart rectangular baking dish with foil; lightly spray the foil with cooking spray. Place salmon in foil-lined baking dish, skin side down. In a small bowl combine coriander, salt, fennel seeds and 1/4 teaspoon pepper. Sprinkle evenly over salmon. Bake salmon 15 to 20 minutes or until salmon flakes easily when tested with a fork.
For soup, transfer roasted beet mixture to a blender or food processor. Add vegetable broth and the remaining 1/8 teaspoon pepper. Cover and blend or process until smooth. Transfer to a medium saucepan. Heat through over medium heat.
To serve, divide the spring greens and reserved roasted tomato wedges among four serving plates. Sprinkle with blue cheese. Drizzle with vinaigrette salad dressing.
Rub toast slices lightly with the cut sides of the garlic halves. Place bread on plates. Ladle soup into small bowls. Spoon sour cream over soup; sprinkle with chives. Place soup bowls on plates with the salad. Cut salmon into four portions; add one portion to each plate.