Preheat the oven to gas 7, 220°C, fan 200°C. Make 4-5 slits along the top of the salmon and stuff each with a bay leaf and an orange slice. Stuff the cavity with the parsley, 5-6 more orange slices and the bay leaves. To keep the cavity closed, secure the salmon with kitchen string.
Scatter the onion wedges and remaining orange slices in a large roasting tin and sit the fish on top.
Drizzle over the olive oil and the white wine, then season and scatter with the fennel seeds. Cook for 15 minutes, then reduce the heat to gas 4, 180°C, fan 160°C and continue cooking for 30 minutes.
For the dressing, put the shallots and vinegar in a bowl. Marinate for 5 minutes, then stir in the remaining ingredients. Serve the salmon on a platter with the dressing poured over.
We recommend pairing this citrussy salmon dish with the elegant, aromatic finest* Chablis Grande Cuvee white wine. This dry white wine carries notes of green apple and citrus fruits, making it ideal for lighter seafood meals.