1 Preheat your oven to 200°C (180°C fan) or gas mark six.
2 Line a baking tray (one that has sides that are at least an inch high) with non-stick baking parchment.
3 Roughly make a bed using half of the fennel and lemon slices on the tray. Drizzle a little olive oil over the top and then place your salmon onto the bed. Cover it with the rest of the lemon and fennel before adding a little more olive oil and a scattering of salt and pepper.
4 Now pour in the apple juice or water (remember, for a little extra sweetness go for apple juice, but if you just want a soft texture and no added flavour, stick with water). Carefully place the baking tray in the oven and bake the salmon for 18–22 minutes. You want the thickest part of the salmon to be just about cooked because it’ll continue to cook while it’s resting.
5 Now onto the crème fraîche. Simply take all of your finely chopped herbs and lemon zest, combine them with the crème fraîche and stir. Add a little salt and pepper to taste, and you’re done.
6 Transfer the salmon to your serving plate and dress it with the roasted lemons and fennel, with the crème fraîche in a little pot to the side.