Cut the salmon into large bits and place in a baking dish.Season with olive oil, salt and pepper.Toss well in order to coat all the salmon with oil .
Place in the oven at 350 and gently mix a few times during the cooking period ) about 8-10 min or cook to preferred temperature.Put aside to cool off.
Discard the base of the fennel and slice into thin slices. Immediately squeeze lemon over every few slices during the slicing period . This will keep the fennel pearly white.
Cut up seedless oranges into bite size.
Join the fennel with the oranges in a large bowl. Add a good splash of olive oil, salt, pepper, good splash of white balsamic vinegar, little splash of white vinegar, finely chopped garlic and chopped parsley. Toss this well before adding the salmon. Add the salmon and continue to mix gently to prevent breaking the salmon up too small. Taste for seasonings and serve room temperature.
Chef notes: If you decide to get lazy and want to use smoked salmon , chances are you won't get as many likes - the salad becomes to "smoky-fishy. "
Alternative to salmon - use grilled shrimp instead and be sure to get enough of that chard taste / or simply use cocktail shrimp.