Thinly slice the fennel, shallots and garlic and place in a shallow pan sprayed with oil or olive oil - cook gently until soft. Alternatively place in a microwaveable bowl. Spray with oil and cook on high for 3 minutes.
Place the vegetables in a shallow dish to form a thin layer and place the salmon portions on top.
Season and scatter over the capers, chopped olives, the zest of the lime and the paprika.
Pour over wine and cover with foil. Bake @200°C/Gas Mark 6 for around 20 minutes or until the fish is cooked.
Garnish with chopped fennel fronts.
Suggestion - serve with new potatoes and seasonal vegetables.
