Put the salmon in a microwave-proof dish,
cover with cling film, then cook on High for
3½-4 mins until the salmon is just cooked.
Peel the skin away and flake into large chunks.
Toss together the watercress, chickpeas,
fennel and onion, then arrange on a large
platter. Zest one of the oranges, cut away
the skin and pith from both fruit, then
segment them both. Squeeze the juice from
the middles of the oranges into a bowl and
mix 2 tbsp of it with the yogurt, dill, zest and
Scatter salmon over the salad, then serve
drizzled with the creamy orange dressing.