1. 1

   Step 1

   Clean and wash the fennel, then cut into wedges. Peel the onion and cut into wedges as well.

2. 2

   Step 2

   Toss the fennel and onion with 1 tbsp olive oil, salt, and pepper.

3. 3

   Step 3

   Spread the vegetables on a baking sheet and roast at 200 °C (convection 180 °C) for approx. 18–20 minutes. Turn once during cooking.

   Timer 20 min
4. 4

   Step 4

   Wash the oranges in hot water. Grate the zest, cut out the segments, and collect 3 tbsp of juice.

5. 5

   Step 5

   Wash the thyme, shake dry, and pluck the leaves.

6. 6

   Step 6

   For the crust, finely grate 80 g of Grana Padano.

7. 7

   Step 7

   Mix the cheese with 60 g of chopped pistachios, 30 g of breadcrumbs, orange zest, thyme, and a pinch each of salt and pepper.

8. 8

   Step 8

   Pat the salmon fillets dry and lightly salt the top side.

9. 9

   Step 9

   Distribute the pistachio mixture evenly over the salmon fillets and press down lightly.

10. 10

    Step 10

    Cook the salmon at 220 °C (convection 200 °C) for approx. 6–8 minutes until golden brown.

    Timer 8 min
11. 11

    Step 11

    Wash the parsley, shake dry, and finely chop.

12. 12

    Step 12

    Mix the orange segments, the collected juice, 1 tsp white wine vinegar, and half of the parsley.

13. 13

    Step 13

    Toss the roasted fennel-onion vegetables with the orange dressing and season to taste with salt and pepper.

14. 14

    Step 14

    Arrange the vegetables on plates, place the salmon on top, and garnish with the remaining parsley and the rest of the Grana Padano.

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