fennel-baked side of salmon

2 large bulbs fennel, trimmed and sliced
2 red onions, cut into wedges
2 tablespoons olive oil
2 tablespoons tarragon leaves
sea salt and cracked black pepper
1 x 900 gm salmon fillet, skin on
1/3 cup chopped flat-leaf parsley leaves
1-1/2 tablespoons finely grated lemon rind
1 tablespoon salted capers, rinsed
1/4 cup (60 ml) olive oil, extra

Preheat the oven to 200 degrees C (390 degrees F). Combine the fennel, onion, oil,
tarragon, salt and pepper and place in a large baking dish.
Bake for 20 minutes.
Place the salmon on top of the vegetables.
Combine the parsley, lemon rind, capers and extra oil and sprinkle along the
length of the salmon.
Bake in the oven for 8-10 minutes.
Serves 4.

This is one of my favourite recipes from Donna Hay's "Seasons" Cookbook