Bake the salmon: Arrange a rack 4 to 6 inches from the broiler and preheat the oven to 300°F.

Arrange the salmon in a baking dish, spread with preserved lemon paste, scatter with paprika and lemon slices, and bake until the salmon is just cooked through, 20 minutes. Turn on the broiler and broil until the lemon paste is slightly golden, 2 to 3 minutes.

Make the salad: While the salmon is baking, make the salad. Using a sharp knife, cut the top and bottom of the oranges off, stand the oranges on a cutting board, and cut the peel and rind from the oranges, following the shape of the fruit and trying to cut off as little of the flesh as possible. Squeeze any small amounts of juice from the rind pieces into a bowl and discard the rind. Hold an orange in your hand over the bowl. Using a sharp paring knife, cut between the white membranes that divide the flesh of the orange wedges. Release the orange flesh into the bowl, discarding as many pits as you can. Squeeze any extra juice out of the remaining web of orange membranes and discard. Repeat with the second orange. Whisk in the lemon juice and olive oil. Trim and discard the stalks from the fennel, but remove and reserve the fennel fronds. Halve the fennel through its core, then use the tip of the knife to cut out and discard the white inner core; thinly slice the fennel. Add the fennel to the bowl, and gently toss to coat with the dressing. Season with salt and pepper and garnish with fennel fronds.

Serve the salmon with the salad.

Lemon Roasted Salmon with Fennel Salad

Ingredients

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