Roasted Verlasso Salmon With Fennel, Picholine Olives And Oranges

Preheat the oven to 450u0b0 F.
Cut off the top and bottom ends of the oranges. Stand on one flat side. Starting at the top of fruit, cut off all the peel and white pith, following the curve of the fruit. Working over a bowl, cut between the membranes, releasing the orange segments; squeeze any juice into the bowl. Transfer the segments to another bowl and chill.
Cut off the fennel stalks as close to the bulb as possible. Cut the bulb in half from top to bottom. Lay each half with the flat, cut-side down. Cut both of these pieces in half. The bulb should now be in equal quarters. Remove the core from each quarter. Slice vertically into half-inch wide strips. Combine the orange segments, fennel and parsley in a large bowl. Add the olives, drizzle with the olive oil and season with salt. Toss together.
On a sheet of waxed paper, mix together the ground cumin, Herbs de Provence and freshly ground pepper. Roll the salmon fillets in the herb mixture, patting gently so the coating adheres to the fish.
Heat the oil over medium-high heat in an ovenproof skillet large enough to hold all the fillets in one layer. Sear on both sides for 1-2 minutes, turning once very gently, ending skin side down. Place the skillet in the center of the oven uncovered and roast 6-10 minutes, depending on the thickness of the fillets, until the salmon is just cooked. Remove from the oven.
To serve, place the fennel salad on individual plates and top with a salmon fillet.