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Heat oven to 200C/180C fan/ gas 6. Toss the potatoes and fennel with 1 tbsp olive oil and arrange on a baking tray or in a roasting dish. Season and roast on the top shelf for 15 mins.
Turn the veg, then top with the salmon. Season and roast for another 15 mins. Meanwhile, mix 1 tbsp olive oil with the tapenade to loosen it.
Once roasted, drizzle the salmon and vegetables with the tapenade. Sprinkle over the fennel fronds and serve with lemon wedges.