Citrus Twist: Roasted Salmon with Olives & Orange Recipe

Ingredients

• 1 bulb fennel, end trimmed, cut into slim wedges
• 2 tbsp olive oil
• 1 tsp fennel seeds
• 1 red chili, cored, seeds removed, finely chopped
• 1 orange, halved and sliced 1cm thick
• 2 fillets wild salmon (150g per fillet), skin removed
• 2 tsp dried tarragon
• 1 tsp cumin
• 1/3 tsp paprika
• 80g green pitted olives