Prepare the salmon and aromatics

• Season the salmon with salt, pepper and olive oil.
• Slice the fennel, garlic and shallot and cut a few orange slices.
• Lay the salmon on parchment paper and top with the citrus, fennel, garlic, shallot and fennel fronds.

Seal the parchment pouch

• Fold the parchment paper over the salmon.
• Crease the edges and fold them over themselves, repeating to seal the pouch tightly.

Bake the salmon

• Place the pouch on a baking tray and bake until the salmon is gently steamed and moist.

Make the green olive and orange topping

• Peel the orange with a sharp knife, removing the pith, then dice the flesh very small.
• Add the finely diced green olives, chopped Thai chili, dill and parsley.
• Stir in the lemon zest, lemon juice, olive oil, honey, salt and pepper.

Serve

• Open the pouch and pour the topping over the salmon.
• Serve with white rice or a salad.