Preheat oven to 375 degrees F. Place the salmon in a non-stick or parchment paper-lined baking pan. Drizzle with the 1 Tbsp. olive oil and 1 Tbsp. lemon juice; season with salt and pepper. Bake 12 to 15 minutes, or until cooked through. Cool salmon to room temperature, and then cover and refrigerated until well chilled, about 2 hours.
Remove the bottom, centre core of the fennel. Trim off the tougher, top portions, saving the fronds (the frilly green leaves). Chop enough fronds to get the 1 Tbsp. required for the recipe. Save any remaining fronds, if desired, to garnish the fish once plated.
Cut the cleaned fennel bulb, lengthwise, into quarters. Cut each quartered piece, widthwise, into very thin slices (this could be done with a knife, mandolin or food processor). Place fennel in a bowl and toss with the 2 tsp. lemon juice. Add the remaining ingredients, season with salt and pepper, and toss to combine. Plate the fish
and serve with the slaw.