Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper or lightly grease it to prevent sticking.
Thinly slice the fennel bulbs and arrange them evenly across the sheet pan, creating a colorful bed for the salmon. Drizzle with a tablespoon of olive oil and sprinkle with salt and pepper.
Place the salmon fillets on top of the fennel, skin-side down if your fillets have skin. Rub the fillets lightly with salt, pepper, and grated ginger for a fragrant kick.
Squeeze the juice of one orange over the salmon and fennel, allowing the citrus to coat everything with its bright flavor. Scatter the segmented orange pieces around the pan for added color and juiciness.
Drizzle the salmon and fennel with another tablespoon of olive oil, then sprinkle lightly with additional salt and pepper as needed. Optionally, add a teaspoon of honey over the salmon for a subtle glaze.
Place the sheet pan into the preheated oven and roast for about 15-20 minutes, or until the salmon flakes easily with a fork and edges of the fennel turn slightly caramelized and golden.
Once cooked, remove the pan from the oven and let it rest for a couple of minutes. The aroma of citrus, ginger, and roasted fennel should fill the kitchen, signaling that the dish is ready.
Serve the salmon hot, garnished with the roasted fennel and citrus segments. The dish offers a contrast of flaky fish, crispy fennel, and juicy citrus—perfect for a vibrant, wholesome meal.
