Clementine, fennel & cranberry roast salmon

Heat the oven to 180C/160C fan/ gas 4. Pat the salmon dry with kitchen paper or a clean tea towel, then rub all over with 1 tsp of the olive oil and season well. Set aside.

Layer the sliced clementines and fennel in a large roasting tin, then scatter over the cranberries. Drizzle with 2 tbsp olive oil, then lay the salmon on the top and roast for 30-35 mins until cooked through.

Meanwhile, mix the remaining olive oil with the clementine juice and zest along with a small handful of parsley in a small bowl.

Carefully lift the cooked salmon onto a tray and set aside. Transfer the cooked fennel, clementine and cranberries to a platter and lay the salmon on top. Drizzle over any juices from the tin, then pour over the dressing and scatter over the remaining parsley.