Cook time: 30 mins | Prep time: 10 mins | Serves: 4

Ingredients.

• 1 salmon side, deboned
• 3 lemons, 2 zested and juiced, 1 thinly sliced for garnish
• 2 limes, 1 zested and juiced, 1 thinly sliced for garnish
• 2 oranges, 1 zested and juiced, 1 thinly sliced for garnish
• 2 garlic cloves, minced
• ½ tablespoon seeded mustard
• 5 tablespoons extra virgin olive oil
• Salt and pepper to taste
• 1 small fennel bulb, sliced with a mandoline, plus fronds for garnish

Method.

1. 1 Preheat the oven to 200°C (180°C fan). Line a baking tray with parchment paper and place the salmon, skin-side down. Set aside.
2. In a bowl, combine the zest and juice of 1 lemon, 1 lime and 1 orange. Add garlic, mustard, 3 tablespoons of extra virgin olive oil, salt, and pepper.
3. Pour the citrus dressing over the salmon.
4. Bake for 25-30 minutes, until the thickest part of the salmon is cooked through.
5. While salmon is baking, place the fennel and fennel fronds in a medium bowl and mix with 1 lemon zest and juice, 2 tablespoons of extra virgin olive oil, salt and pepper. Mix well.
6. To serve, top half of the salmon with thinly sliced citrus and half of the shaved fennel and fronds. Season with salt and pepper and serve with remaining fennel on the side.