Cookwith - Catlike Lemon-Herb Salmon with Olive Tapenade and Roasted Fennel

Ingredients

• 4 (5 oz) skin-on salmon fillets
• 2 tbsp extra virgin olive oil, divided
• 1 medium fennel bulb, cored and thinly sliced
• 1 lemon, zested and juiced
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 2 sprigs fresh rosemary, leaves finely chopped
• 1/2 cup pitted green olives, finely chopped
• 1 tbsp capers, rinsed and chopped
• 2 tbsp flat-leaf parsley, finely chopped
• 1 garlic clove, finely grated
• Fresh lemon wedges, for serving