- 25 min
Preheat oven to 400F. Halve the fennel and slice.
In a bowl, mix ½ of the fennel with the sugar and ½ of the olive oil. Place the mixture on a baking tray lined with parchment paper and bake 15 minutes.
Chop green onions and tarragon. In a small bowl, combine lemon zest, orange zest, panko, green onions, tarragon, salt and pepper.
Brush the salmon fillets with Dijon mustard and sprinkle with the panko mixture. Cook the fish 10-13 minutes in the oven.
Prepare the fennel and orange salad: peel the orange and cut into quarters. Mix the orange pieces with the fennel. Drizzle with lemon juice and remaining olive oil. Serve salad with salmon and roasted fennel.