Preheat oven to 180C (350F).

Toss the fennel wedges, olives and half the orange slices with half the olive oil. Arrange in a single layer on a large oven tray and bake for approx 20 minutes or until fennel is beginning to caramelise. Remove from oven.

Drizzle remaining olive oil over salmon fillets, season with salt and pepper.

Place the fish fillets on the fennel and orange layer, squeeze the juice from the 2 remaining halves of orange all over the fish and fennel, then sprinkle liberally with dukkah.

Return to the oven for 8 minutes only.

Spread the remaining orange slices over the salmon, drizzle with a little extra olive oil and serve.