Step 1: Trim and slice the fennel into 1cm pieces.

Step 2: Place a large non-stick frying pan over a medium heat and add the Olive Oil.

Step 3: Add the fennel slices to the pan and cook slowly for 12 minutes.

Step 4: Sprinkle some salt over each of the fillets of salmon, push the fennel to the side of the pan. Place the almon fillets into the pan and cook for 3 minutes on the first side, turn over and cook for a further 2 minutes on the other side.

Step 5: Deglaze the pan with Verjuice, remove from the heat.

Step 6: Place the salmon and fennel onto two serving plates, drizzle with the pan juices and serve with a leafy salad.