1 Set the oven to to 185 degrees.
2 Put the cabbage, fennel and radishes into a roasting tray.
3 Add most of the olive oil, orange juice, lemon juice, sugar, coriander seeds, salt and pepper.
4 Mix everything together and lay the salmon on top, pour over the remaining olive oil, then season the fish (this can be done in advance)
5 Bake in the oven for 25 minutes.
6 Meanwhile, mix the creme fraiche with the Pernod (if using) then drizzle this over the salmon. Garnish with the reserved fennel fronds.
7 To serve, flake the salmon apart roughly, then gently mix through the vegetables and serve with a little extra creme fraiche on the side.