1. Preheat your oven to 400 degrees Fahrenheit or 200 degrees Celsius. Lay a baking sheet with parchment paper so nothing sticks

2. Take a whole fennel bulb and finely chop it in a food processor. Once done transfer it to a mixing bowl and stir in freshly chopped dill along with a bit of salt and pepper

3. In a flat dish whisk together fish stock, the zest of one lemon and one crushed garlic clove

4. Place your salmon pieces into the fish stock mixture making sure they are fully coated. Let them sit for 10 minutes to marinate

5. In another dish combine panko breadcrumbs with a small pinch of salt

6. Pull the salmon from the marinade letting any extra liquid drain off. Press each piece into the panko mix making sure it's well coated

7. Set the coated salmon on the baking sheet with space of about one inch or 2.5 centimeters between each piece

8. Pour a bit of whipping cream over the top of each salmon piece then sprinkle the fennel and dill mix evenly over them

9. Bake for 12 to 15 minutes or until the salmon is fully done and the crust has turned golden brown

10. Enjoy while warm with jasmin rice or boiled potatoes if you like