In an oven proof baking dish, add the orange, lemon, fennel, and half the sea salt and mix to combine. Place the salmon on top and season with the remaining salt. Pour the extra virgin olive oil over the top of everything and place in the oven for 30 - 35 minutes or until the salmon is cooked to your liking
Remove from the oven, divide between plates and sprinkle with chopped parsley before serving.
Leftovers: Refrigerate in an airtight container in the fridge for up to 3 days
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