Orange and rosemary salmon with fennel salad

Ingredients

• 4 skinless salmon fillets
• 2 tsp olive oil
• 6 tbsp chicken stock
• 1 tsp cornflour
• 1 ½ tsp orange zest
• 2/3 cup fresh orange juice
• 1 tbsp lemon juice
• 1 ½ tbsp. leatherwood honey
• 2 cloves garlic, thinly sliced
• 1 medium sprig fresh rosemary
• 1 fennel bulb, thinly slicked
• ½ cup mixed herbs (parsley, mint, basil or similar)
• 2 tbsp lemon juice
• Sea salt and freshly ground black pepper